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.
If you liked this recipe, try our Wasabi Seared Tuna
Shop products featured in this recipe:
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 vinegar, sesame 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!
Pop this Miso Glazed Salmon in the oven and broil for 10 minutes for a perfectly cooked piece of fish, every time!
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.
- 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.
- 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.
If you liked this recipe, try our Red Curry Salmon Kebabs