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?
Tastes 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.
Layer the bottom of a shallow dish with white and black sesame seeds.
Sushi-grade tuna steaks are so easy to prep. Brush them with canola oil and sprinkle with salt and pepper.
Dredge the tuna steaks in the white and black sesame mixture. Get ready to sear!
The 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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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Baby, it’s cold outside! Warm up your tootsies with this super easy Pumpkin Coconut Soup! I literally made this in 30 minutes! Need I say more? There are so many fragrant spices in this recipe, plus the sweetness from the pumpkin purée and a dash of brown sugar combined with the heat from the Thai chili pepper is so incredibly satisfying! It’s seriously healthy too, no fat in this bowl of goodness! Pair it with a nice glass of wine (or whisky) and you’ll be warming up in no time!
Pumpkins really work wonderfully in this comforting bowl of soup!
Toast the raw pumpkin seeds with a sprinkle of salt and sriracha seasoning!
- 2 tablespoons virgin coconut oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, peeled and grated
- 1 red Thai chili pepper, seeded and finely chopped
- 1 teaspoon yellow curry powder
- ¼ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon Kosher salt
- 2 cups low sodium chicken stock (or vegetable stock)
- 1 cup light coconut milk
- 2 15 oz. cans pumpkin purée
- 1 tablespoon dark brown sugar
- ⅛ teaspoon black pepper
- Dollop of low-fat sour cream
- Toasted sriracha pumpkin seeds for garnish (recipe below)
- Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and chili pepper. Sauté until fragrant and onions are translucent. Stir in the curry powder, coriander, cumin, cinnamon, and salt until well blended with the sautéed vegetables about 2 minutes.
- Add in the chicken stock, coconut milk, pumpkin purée, and brown sugar. Bring to a boil and lower to a simmer for 10-15 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Taste for seasoning. Add in the pepper and more salt if necessary. Serve the soup with a dollop of sour cream and garnish with toasted pumpkin seeds.
- To make the toasted sriracha pumpkin seeds:
- Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
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