Seared Ahi Tuna With Sesame Rice Noodles Food

MISO NOODLES WITH SEARED AHI TUNA

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

SEARED AHI TUNA WITH SESAME RICE NOODLES

Steps:

• Mix all ingredients with the exception of the tuna and the rice noodles in a glass baking dish or other non-reactive container. After mixing, pour the marinade into the dish and then place the tuna steaks in it and coat. Cover and refrigerate for 30 minutes to an hour, turning the tuna about half way through.
• Remove tuna from fridge and let stand at room temperature for about 20 minutes or so. Remove tuna from marinade, shaking off any excess marinade and dry on paper towels. Reserve the marinade.
• Bring a pot of water to a rolling boil and remove from heat. Completely immerse the rice noodles in the boiling water and cover for 10 minutes.
• Heat a saute pan or barbecue iron plate over medium-high heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
• Add the tuna to the hot saute or barbecue plate and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides. Remove and cover.
• Heat the marinade over medium heat until steaming. Drain the rice noodles add tuna steak and toss with the warmed marinade.
• Garnish with additional fresh cilantro and serve.

SEARED AHI TUNA

Steps:

• Brush tuna with olive oil and season each side with salt and pepper.
• Grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions.
• In a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy).
• Pour dressing over Wakame, add chile peppers and toss.
• Sprinkle with sesame seeds.
• Boil balsamic vinegar and molasses in small,heavy pan overmedium heat.
• Reduce by half and cool.
• Combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth.
• Strain through fine sieve.
• Keep refrigerated up to two days, but use at room temperature.
• Place a mound of Wakame salad on plate.
• Arrange tuna medallions around edges of Wakame.
• Drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.

SEARED SESAME-CRUSTED TUNA

Steps:

• In a shallow dish, combine the two types of sesame seeds and stir to mix.
• Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
• In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
• Carefully turn the tuna over and cook for about another minute.
• Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
• Serve immediately.

SEARED TUNA WITH GINGER NOODLES

Steps:

• Boil a large pot of water, throw in the noodles and cook for two minutes or until soft.
• Drain, rinse and cool.
• Mix the sesame oil, lime juice and wasabi paste together.
• Pour this over the noodles and mix in the pickled ginger and garlic chives.
• Press the tuna into the sesame seeds until the fish is coated on all sides.
• Heat a non-stick frying pan and cook the tuna for one minute on all sides or until just seared.
• Transfer to a chopping board, let the tuna rest for a moment and then cut it into thick slices.
• Serve with soy sauce and wasabi in dipping bowls.