Sesame Crusted Tuna With Asian Slaw Recipes

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SESAME CRUSTED TUNA WITH ASIAN SLAW



Sesame Crusted Tuna with Asian Slaw image

This is a healthy light dinner perfect for a hot summer night. Even better, it can be on the table in 20 minutes! -Jackie Campbell, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 package (10 ounces) shredded red cabbage (about 4 cups)
1 medium pear, peeled and julienned
1 medium Granny Smith apple, julienned
1 small sweet red pepper, julienned
1/2 cup julienned carrot
2 tablespoons chopped sweet onion
1 cup sesame ginger salad dressing, divided
1/4 teaspoon salt
1/2 cup sesame seeds
4 tuna steaks (6 ounces each)

Steps:

  • Place first six ingredients in a large bowl. Toss with 1/4 cup dressing and salt., Place remaining dressing and sesame seeds in separate shallow bowls. Dip tuna in dressing, then in sesame seeds to coat both sides., In a large skillet, cook tuna over medium-high heat until medium-rare to slightly pink in center, 2-3 minutes per side. Serve with slaw.

Nutrition Facts : Calories 534 calories, Fat 24g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 707mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 7g fiber), Protein 46g protein.

SESAME TUNA STEAKS WITH ASIAN SLAW



Sesame tuna steaks with Asian slaw image

Try to get the best quality tuna you can for these sesame steaks with a crunchy Asian-style slaw. A quick healthy supper, on the table in 20 minutes

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 9

2 tbsp sesame oil
1 lime , 1/2 juiced, 1/2 cut into wedges to serve
¼ red cabbage , shredded
½ red chilli , thinly sliced
1 yellow pepper , cut into strips
100g beansprouts (make sure they are the ready-to-eat variety)
30g peanuts , toasted and roughly chopped
2 x 2cm-thick tuna steaks
2 tbsp sesame seeds

Steps:

  • Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
  • Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

Nutrition Facts : Calories 535 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 56 grams protein, Sodium 0.5 milligram of sodium

GRILLED TUNA STEAKS WITH ASIAN SESAME CRUST



Grilled Tuna Steaks With Asian Sesame Crust image

Easy enough for a weeknight but special enough for company, Asian-flavored marinated grilled tuna steaks with a sesame crust cook up quickly.

Provided by Jessica Harlan

Categories     Dinner     Entree

Time 36m

Yield 4

Number Of Ingredients 9

1/2 cup low-sodium soy sauce
1/4 cup chopped scallions (white and light green parts)
2 tablespoons fresh lemon juice
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
4 (6-ounce) tuna steaks
1/2 cup sesame seeds (white and black combined or white only)
1/2 teaspoon cornstarch
1 teaspoon water

Steps:

  • Gather the ingredients.
  • In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
  • Add the tuna steaks, turning to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set to "sear" or the highest temperature setting.
  • Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
  • Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
  • If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side. Remove the steaks from the grill and keep warm.
  • While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the cornstarch with the water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
  • To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.

Nutrition Facts : Calories 345 kcal, Carbohydrate 7 g, Cholesterol 80 mg, Fiber 3 g, Protein 55 g, SaturatedFat 2 g, Sodium 1242 mg, Sugar 1 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g

SESAME-CRUSTED TUNA



Sesame-Crusted Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame seeds
1 tablespoon black sesame seeds, optional
salt and freshly ground black pepper
salt and freshly ground black pepper
2 tablespoons olive oil, plus more for brushing the fish
1 1/2 tablespoons butter
2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
fleur de sel

Steps:

  • In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
  • Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
  • When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
  • Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
  • To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

SEARED AHI TUNA WITH ASIAN SLAW



Seared Ahi Tuna with Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup green beans, trimmed and thinly sliced lengthwise
1/2 cup thinly sliced red bell pepper
1/4 cup chopped pickled ginger
1/4 cup coarsely chopped fresh cilantro leaves
1/2 cup canola oil
6 square wonton sheets, cut into 1/8-inch wide strips
2 tablespoons ginger, chopped
2 tablespoons green onion, chopped
2 cloves garlic, minced
1 tablespoon freshly chopped cilantro leaves
1 pound sashimi-grade ahi tuna
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup sesame seeds

Steps:

  • In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
  • In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
  • For the dressing:
  • In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
  • For the Tuna:
  • Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
  • Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
  • Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.

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