INGREDIENTS

  • 4 yellowfin tuna steaks (¾ cup ea.)

For the Vegetables:

  • 1 bok choy
  • ½ cup soybeans
  • sesame oil
  • salt and pepper

For the Ponzu Glaze:

  • 1 cup ponzu sauce
  • 1 tbsp. hoisin sauce
  • ½ tsp. ginger
  • 1 tbsp. rice wine vinegar

For the Rice Noodles:

  • 1 lb. rice noodles
  • ¹/³ cup olive oil
  • 3 quarts water
  • salt and pepper for seasoning

For the Garnish:

  • 1 tsp. black sesame seeds (toasted)

4
Servings

? mins
Prep Time

? mins
Cook Time

60 mins
Total Time

GUIDE / INSTRUCTIONS

Tuna Steak:

  • Sear the tuna steak in a heated skillet with olive oil on both sides (approx 1 minute each side).

Bok Choy and Soybeans:

  • Heat with olive oil in a medium skillet. Sauté bok choy and soybeans for 2–3 minutes.
  • Season with salt and pepper. Set aside.

Ponzu Glaze:

  • Add the ingredients to a hot saucepan and reduce until thick. If necessary, use a little cornstarch to thicken. Set aside.

Rice Noodles:

  • In a medium stock pot, bring water, olive oil and salt to a boil. Drop noodles in and watch closely (they cook very quickly).
  • Splash with seasoned iced water to cool. Set aside.
  • When ready to serve, reheat in a pan and season with salt, pepper and black sesame seeds.

Assembly:

  • Lay the tossed vegetables on the center of the plate.
  • Roll the rice noodles on a fork and place on top of the vegetables lengthwise.
  • Gently lay the tuna steak against the noodles.
  • Spoon the ponzu glaze onto the bottom of the plate.
  • Garnish with a light sprinkle of sesame seeds.

Share This Recipe!