Gluten-Free Sesame Crusted Tuna with Asian Noodles

sesame crusted tuna

Main, Seafood | August 28, 2017 | By

So, I got the inspiration for this dish while watching “The F Word” on my treadmill (it’s a really fun cooking show)!  Gordon Ramsay makes a version of this yummy Sesame Crusted Tuna dish that made my mouth water! (Seriously, I was drooling a little!) I really wanted to share this recipe with you because it’s super simple, but full of fabulous flavor. Don’t be intimidated about searing a beautiful piece of tuna steak. It cooks so quickly and perfectly that it’s hard to mess up. The preferred doneness is very pink in the middle, but if you’re skittish about it being slightly seared, just sear it a bit more on each side. And the good news is that it’s gluten-free, made with rice noodles and gluten-free soy sauce for all of you gluten-free foodies. The presentation of this dish is everything, so please snap a picture of this dish when you make it and post it on our Facebook page. Are you drooling yet?

sesame crusted tunaTastes as good as it looks, this gorgeous Sesame Crusted Tuna is delicately placed over a bed of Asian-flavored rice noodles with chopped bell peppers, scallions and herbs.

sesame seedsLayer the bottom of a shallow dish with white and black sesame seeds.

tuna steaksSushi-grade tuna steaks are so easy to prep. Brush them with canola oil and sprinkle with salt and pepper.

sesame crusted tunaDredge the tuna steaks in the white and black sesame mixture. Get ready to sear!

sesame crusted tunaThe finished product is absolutely stunning! Sprinkle more sesame seeds on top and finish off with a dollop of wakame seaweed salad. This dish is a winner!

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Gluten-Free Sesame Crusted Tuna with Noodles
 
Author:
Serves: 4
Ingredients
  • ½ cup white sesame seeds
  • ½ cup black sesame seeds
  • 3 tablespoons canola oil, divided
  • 4 (8-ounce) sushi-grade tuna steaks
  • Salt & pepper
  • For the noodles:
  • ¼ cup gluten-free soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoons yuzu juice, or juice from 1 lime
  • ½ teaspoon red pepper flakes
  • 8 oz. vermicelli rice noodles
  • ½ red bell pepper, seeded and julienned
  • ½ yellow bell pepper, seeded and julienned
  • ¼ cup cilantro leaves, chopped
  • ¼ cup mint leaves, chopped
  • 3 scallions, thinly chopped on the bias
  • Store-bought wakame (seaweed salad) for garnish
  • Black sesame seeds for garnish
Instructions
  1. Prepare the tuna: Spread the white and black sesame seeds on the bottom of a shallow dish. Pat the tuna steaks with paper towels to dry. Brush each tuna steak with 1 tablespoon canola oil on both sides and sprinkle with salt and pepper on both sides. Dredge each piece in the sesame seeds to thoroughly coat.
  2. Heat a heavy skillet over high heat with remaining canola oil until oil starts to wave. Cook the tuna steaks on both sides for approximately 1 minute until golden brown. Remove from the pan and let rest on a cutting board. When at room temperature, slice the tuna on the bias into about ½ thick slices.
  3. For the noodles: In a small bowl, whisk together the soy sauce, rice vinegar, ginger, sesame oil, yuzu juice, and red pepper flakes. Set aside.
  4. Bring a large pot of water to a boil. Add the rice noodles and cook approximately 4-5 minutes until al-dente. Rinse the noodles under cold water in a strainer. Place the noodles in a large mixing bowl and add the sauce, bell peppers, cilantro, mint, and scallions. Mix together well.
  5. To plate: Place a nice portion of the noodles mixture on the bottom of a shallow bowl or plate. Top with slices of tuna, sprinkle black sesame seeds and a dollop of wakame on top.
Notes
Adapted from: Chef Gordon Ramsay's Sesame Crusted Tuna recipe. You can find wakame seaweed salad at the sushi counter at your local grocery store. Sushi-grade tuna is sold at select grocery stores like Whole Foods and Fresh Market.

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Miso Glazed Salmon

miso glazed salmon

Main, Seafood | August 21, 2017 | By

Yes, you can… make this super easy Miso Glazed Salmon!  Buy a beautiful piece of salmon (I prefer Atlantic salmon because of its fatty texture) from your fishmonger or the fish market at your local grocery store to make this recipe. Whole Foods always has the best Atlantic salmon, which is actually Norwegian salmon. The fish will literally melt in your mouth, and this fantastic marinade is perfect for this fish. Miso paste (fermented soy bean paste) whisked with mirin, rice vinegarsesame oil, and ginger is sweet and salty and full of deliciousness in every bite! Broiling the fish browns it perfectly, but you can grill it as well. Make a little extra of the marinade to drizzle on top when serving! We like to pair this dish with our Baby Bok Choy with Ginger & Garlic and a side of sticky white rice. Soooo good!

miso salmonPop this Miso Glazed Salmon in the oven and broil for 10 minutes for a perfectly cooked piece of fish, every time!

miso marinadeThe marinade for this recipe is divine! White miso paste is whisked together with mirin, rice vinegar, fresh ginger and herbs. It’s that simple!

Marinate the salmon in a plastic sealable bag for 30 minutes in the fridge. It soaks up all of the delicious flavors of the miso marinade!

 Serve this beautiful dish with our Baby Bok Choy with Ginger & Garlic and a side of sticky white rice.

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Miso Glazed Salmon
 
Author:
Serves: 4
Ingredients
Instructions
  1. In a small mixing bowl, whisk together the miso paste, soy sauce, mirin, sesame oil, ginger, pepper, and green onions until well combined. Place the salmon filet into a sealable plastic bag and pour the marinade over the salmon. Marinate the salmon in the refrigerator for 30 minutes.
  2. Heat oven on the broil setting. Place the salmon on a foil-lined baking tray. Place on a high rack in the oven. Broil the salmon for approximately 10 minutes, or until fork tender. Watch carefully not to let the salmon burn! Garnish salmon with chopped green onions and a sprinkle of sesame seeds. Serve with a side of sticky rice, or our Baby Bok Choy with Ginger and Garlic.
Notes
You can also grill the salmon on high heat on a grill pan or outdoor grill for 3 to 4 minutes each side. Make extra marinade to heat and drizzle on top before serving.

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Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger

shrimp sambal

Main, Seafood | July 17, 2017 | By

Here’s a quick dinner dish that will become a family fave! Shrimp Sambal is a classic Malaysian dish, but ours is not your typical shrimp sambal recipe! We’ve roasted gorgeous purple cauliflower (you can use whatever cauliflower you can find) and chickpeas for texture, lots of veggies, fresh local ginger from Red Earth Organic Farms, and herbs for flavor. Of course, the spicy sambal oelek is the real flavor bomb here! This Thai red chili paste has freshly ground hot red chili peppers (bird’s eye chili), rice vinegar, and salt. It’s good on just about everything! But don’t go crazy or your mouth will be on fire! 

shrimp sambalThis lovely bowl of yum has so many flavor bombs with the spicy shrimp, colorful purple cauliflower, tender roasted chickpeas, ginger and lots of herbs! Shrimp sambal is a winner for dinner!

purple cauliflowerGorgeous purple cauliflower is milder, sweeter and nuttier than the standard white version. It’s also loaded with vitamin C, calcium and potassium!

purple cauliflower and chickpeasRoast the purple cauliflower and chickpeas on a large baking sheet at 425 degrees for 30 minutes. They should be tender and slightly browned.

gingerFreshly grated local ginger gives this dish a nice kick! This super aromatic ginger is from Red Earth Organic Farms in Georgia.

shrimp sambalStir-fry all of the veggies in a large wok and add the spicy sauce to coat. Toss in the shrimp last and cook for about three minutes until pink and curled. Top with fresh mint and cilantro! 

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Shrimp Sambal with Roasted Cauliflower and Chickpeas
 
Author:
Serves: 6
Ingredients
  • 4 tablespoons canola oil (divided)
  • 1 head purple cauliflower, cut into florets
  • 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
  • Salt & pepper
  • 1 medium shallot, chopped
  • 3 cloves garlic, minced
  • 1 cup white button mushrooms, sliced
  • 2 tablespoons sambal oelek (Thai red chili paste)
  • 1 tablespoon fish sauce
  • 2 tablespoons mirin wine
  • Juice from 2 small limes
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sugar
  • 1 pound large shrimp, peeled and deveined
  • ½ cup fresh mint, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees. Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons canola oil, and sprinkle with salt and pepper. Toss to combine, in a single layer. Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
  2. Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar.
  3. In a large heavy wok, add the remaining 2 tablespoons of canola oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden. Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat. When well combined, add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine. Serve immediately with extra herbs sprinkled on top.

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