In the kitchen: Sesame grilled tuna - KMSP-TV

In the kitchen: Sesame grilled tuna

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Sesame Grilled Tuna with Rice Stick Noodles & Spring Veg Stir Fry

Presented by: Peter Kuhr, Executive Chef



2 pounds sushi grade yellow fin tuna (cut into 1½" steaks)

2 teaspoons toasted sesame oil

Salt and pepper to taste

1 tablespoon black and white sesame seeds

2 red bell peppers, shoe-stringed

½ medium red onion, shoe-stringed

3 tablespoons canola oil

7 ounce package rice stick noodles

½ cup Thai sweet chili sauce

1 tablespoon Sriracha sauce

3 clove fresh garlic, minced

1 tablespoon fresh ginger, minced

1 bunch fresh asparagus, sliced

2 heads baby bok choy, sliced

3 small zucchini, sliced

2 tablespoons rice wine

2 tablespoons fresh cilantro, chopped


Wasabi mayo:

1 tablespoon prepared wasabi

½ cup mayonnaise

1-2 tablespoons water



Prepare grill by heating to high, cleaning surface and lightly oiling. Let heat up completely before grilling tuna. Prepare tuna steaks by coating with sesame oil and season to taste with salt and pepper, then coat with the sesame seeds. Let stand at room temperature for 20 minutes before grilling. During that time, sautee red peppers and onions in 1 tablespoon canola oil on medium heat for 3-4 minutes, remove from heat and reserve. Cook rice stick noodles for 3 minutes in rapidly boiling water, then drain and chill under cold water. Drain noodles well then add sweet chili sauce, Sriracha sauce and sautéed peppers and onions. Mix well, cover and reserve chilled until ready to serve.

Prepare wasabi mayo by mixing prepared wasabi, mayo and water to thin out. Reserve chilled.

Next, in another sauté pan or wok, heat 2 tablespoons canola oil on high heat, add garlic and ginger and toss for 15-20 seconds. Add asparagus, baby bok choy and zucchini, season to taste with salt and pepper. Toss for 3-4 minutes and deglaze with the rice wine, then add fresh chopped cilantro.

At this point you can grill the tuna steaks. Add to the hot grill and cook approximately 2-3 minutes per side. If tuna is not sushi grade, it must be cooked to a safe internal temperature of 145 degrees; you'll need to increase cook time to 4-5 minutes per side.

To plate, place a portion of the rice noodles on the plate, a portion of the stir fried spring vegetables and a few slices of the rare tuna. Garnish with a drizzle of wasabi mayo and a sprinkle of black and white sesame seeds.

Amount: 4 - 6 servings

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