Ahi With Edamame Puree

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1/2 small sweet baguette

-- Mild extra virgin olive oil

-- Kosher salt

-- Ground black pepper

8 ounces frozen shelled edamame

1 small clove garlic, chopped, about 1/2 teaspoon

2 tablespoons Meyer lemon juice

1 tablespoon nori komi furikake (see Note)

1/2 teaspoon Japanese shichimi togarashi (see Note)

10 to 12 ounces No. 1 or sushi-grade ahi tuna, about 1-inch x 2-inch rectangular block (see Note)

1 tablespoon finely chopped green or red onion (optional)

-- Cilantro leaves (optional garnish)

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