Chef's Quick Tips: Wasabi & Sesame Crusted Tuna

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

News 12 Staff

Jul 31, 2019, 3:21 PM

Updated 1,755 days ago


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
  • 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.
  • 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
Chris Reveron
Chef Chris Reveron/Caterer

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