Chef's Quick Tips: Wasabi & Sesame Crusted Tuna

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Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make sweet and savory dishes.  

Wasabi & Sesame Crusted Tuna w/ Green Tea Soba Noodles & Sesame Garlic Sauce

Ingredients:

Noodles;

  • 1 Pkg Green tea soba noodles
  • ½ red onion, julienne
  • ¼ cup Zucchini, Julienne (skin only)
  • ¼ cup yellow squash, Julienne (skin only)
  • ¼ cup carrot, julienne
  • ¼ cup scallion
  • Cook noodles for 8-10 minutes and rapid cool down in cold water. Drain noodles and toss in 3 table spoons of sesame garlic sauce, onion, zucchini, squash, carrot, and scallion. Set aside and keep room temp for plating.

Tuna;

  • 1 piece tuna (5-6 oz. portion)
  • 1 table spoon each- white & black sesame seeds (mixed)
  • Wasabi paste (store bought is fine)
  • 1 tablespoon sesame oil
  • Thinly spread layer of wasabi on both sides of tuna. Then coat with sesame seeds. Sear on medium heat in pan with 1 tablespoon of sesame oil. 2-3 minutes per side for rare- medium rare tuna.

Sesame Garlic sauce;

  • ½ cup hoisin sauce
  • 3 tablespoons sesame oil
  • 2 tablespoon scallion, thinly sliced
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • 2 cloves garlic, minced
  • 2 teaspoon fresh ginger, minced
  • Mix all ingredients together and let sit for 4 hours at least.

Plate up:

Place mixed noodles center plate. Cut tuna on bias and cross over noodles. Finish entrée with drizzle on and around fish

 

Contact: 

Chris Reveron

Chef Chris Reveron/Caterer

Chrisreveron@yahoo.com

 

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