This gorgeous Sesame Crusted Tuna is delicately placed over a bed of Asian-flavored rice noodles with chopped bell peppers, scallions and herbs. Not only is it healthy and full of flavor, but it’s gluten-free!
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
Preparation
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.
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.
Credit: Foodista