Whisk together soy sauce, 1/4 cup canola oil, sugar, orange juice, ginger, garlic and chili flakes. Place tuna in marinade; turn to coat. Refrigerate 4 hours, turning occasionally. Remove tuna from marinade; pat dry with paper towels. In cast iron or heavy-duty skillet, heat canola oil over high heat. Sear tuna about 30 seconds on each side. Refrigerate until cool.
Spread 1 heaping spoonful Edamame Puree (recipe below) onto each slice of bread. Slice tuna into 1/4-inch-thick slices. Layer tuna over puree; spoon whole edamame over tuna. Garnish with cilantro leaves.
To make Edamame Puree: Combine edamame and olive oil in saucepan over medium high heat; cook 5 minutes. Drain, reserving edamame and oil separately. In large bowl, stir together parsley, mint, cilantro, sambal, 1 teaspoon lemon juice, vinegar, 1/2 teaspoon garlic, 1/2 teaspoon salt and 6 tablespoons reserved olive oil. Add 1 cup reserved edamame; stir to combine. Set aside.
In food processor, process remaining edamame to make a chunky puree. Stir in 1/2 cup reserved olive oil, 1 tablespoon lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon garlic.
Recipe created by Chef Nancy Silverton
