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Sesame-crusted Tuna with Teriyaki Stir-Fry

Becky Luigart-Stayner
Yield Makes 4 servings


  • 1/4 cup sesame seeds
  • 1/4 cup black sesame seeds
  • 4 (6-ounce) ahi tuna steaks
  • 1 tablespoon dark sesame oil
  • 1/2 pound red cabbage, thinly sliced
  • 1/2 pound Napa cabbage, thinly sliced
  • 2 carrots, cut into julienne strips
  • 1 onion, halved and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces snow peas
  • Teriyaki Stir-Fry Sauce
  • Hot cooked rice
  • Sweet chili sauce

How to Make It

  1. Combine sesame seeds on a plate; evenly coat both sides of tuna steaks. Heat a large, heavy skillet over high heat until very hot. Sear tuna 1 minute per side for rare, 3 minutes per side for medium-rare. Remove from heat, and set aside.

  2. Heat sesame oil in a large wok or saucepan over high heat. Add vegetables, and stir-fry about 2 minutes or just until crisp-tender. Add Teriyaki Stir-Fry Sauce to taste.

  3. Slice tuna steaks in half, and serve with rice and teriyaki vegetables. Drizzle with sweet chili sauce.