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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I do love Italian food, but listen up peeps! Who needs pasta when these no-cook bean thread noodles soak up the flavors in this awesome, easy Asian dish!? The Thai “magic paste” is the secret ingredient here that really highlights this recipe. Add your favorite protein (this one’s with ground chicken), the crunch of chopped peanuts, and top with bean sprouts for a meal you won’t soon forget!
Bean Sprouts (or “mung beans” as they’re known in Asia) are a great topper for this dish!
- 8 oz. vermicelli bean thread noodles
- 2 tablespoons canola oil
- 1 tablespoon Thai magic paste (see recipe below)
- ¾ pound minced ground chicken
- 1 Thai red chili pepper, seeded and chopped
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon light brown sugar
- 2 tablespoons rice vinegar
- 8 ounces bean sprouts
- 3 green onions, sliced
- 2 tablespoons unsalted peanuts, chopped
- ½ cup fresh cilantro, chopped
- In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
- Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
- Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
- Thai Magic Paste:
- ½ cup fresh cilantro, leaves and stems
- ½ tsp. ground white pepper
- cloves garlic
- Tbsp. fish sauce
- Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Are veggie noodles a trend? I really hope they’re here to stay! Get creative with the different varieties of veggie noodles, like this healthy, vegetarian sweet potato noodle dish with tofu, shiitake mushrooms, and a spicy Asian peanut sauce. If you want to save time, you can buy the already spiralized sweet potatoes at Whole Foods (and other grocery stores) that now sells Hungry Root’s products in the produce section! So damn easy!
- 2 medium sweet potatoes
- 3 tablespoons canola oil (divided)
- 1 (8 oz.) block extra-firm tofu (drained, dried and cubed)
- 3 cloves garlic, chopped
- 1 small onion, chopped
- ½ red bell pepper, seeded and chopped
- 1 red Thai chili pepper, seeded and sliced
- 4 oz. shiitake mushrooms, stemmed and sliced
- 4 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon black sesame seeds
- For the Sauce:
- ¼ cup creamy peanut butter
- 1 tablespoon brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- ½ teaspoon sambal oelek (chili paste)
- ⅓ cup water
- 2 tablespoons fresh lime juice
- Peel the sweet potatoes and make spaghetti-like noodles using a spiral vegetable cutter. Set noodles aside.
- Heat 2 tablespoons of oil on medium-high in a wok or heavy skillet. Add the tofu and brown on all sides. Remove the tofu and set aside.
- Add the remaining tablespoon of oil and sauté the garlic, onion, and red bell pepper until softened. Add in the Thai chili pepper and shiitake mushrooms, and cook until mushrooms are slightly browned. Stir in the tofu and sauce. Cook for 3-4 minutes and toss in the sweet potato noodles, green onions, cilantro, and basil stirring until al dente and coated well, about 2 more minutes. Sprinkle with black sesame seeds to garnish.
- Sauce: Put all ingredients, except lime juice, in a small saucepan over low heat. Add water and whisk until mixture is smooth. Remove from heat and stir in lime juice until well combined. Makes ⅔ cup. (Can be stored in container in refrigerator for 2-3 days.)
If you like this recipe, you’re going to love our Thai Pesto Zucchini Noodles with Shrimp Meatballs! Check it out!