Sesame-crusted Tuna with Teriyaki Stir-Fry

Becky Luigart-Stayner

Yield:

Makes 4 servings

Recipe from


Ingredients

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
Hot cooked rice
Sweet chili sauce

Preparation

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.

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.

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

Note:

January 2007