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Ahi Tuna Recipe

Inspired by The Twisted Fork

Time45m

Serves2

sesame seed crusted seared ahi, pineapple salsa, scorpion teriyaki, pan fried yakisoba noodles, mushrooms, brussels sprouts

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Ingredients

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Ahi Tuna

2 pieces ahi tuna steaks

1 cup Sesame seeds

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Pineapple Salsa

1 cup fresh pineapple, diced

1/2 cup red onion, finely chopped

1 piece jalapeño, minced

1/4 cup cilantro, chopped

2 tbs ReaLime juice

Scorpion Teriyaki Sauce

1/2 cup Aged soy sauce

3 tbs Honey

2 cloves Garlic, minced

Pan Fried Yakisoba Noodles

7.05 oz (200 g) yakisoba noodles

1 cup Mushrooms, sliced

1 cup brussels sprouts, halved

2 tbs Tuscany sunflower oil

2 tbs Aged soy sauce

Method

Prepare the Ahi Tuna

1

Crust the Tuna

Season the ahi tuna steaks with salt and black pepper. Press sesame seeds onto both sides of the steaks to create a crust.

2

Sear the Tuna

In a pan, heat olive oil over medium-high heat. Sear the tuna steaks for 1-2 minutes on each side for medium-rare. Remove from the pan and let rest.

Make the Pineapple Salsa

3

Mix Ingredients

In a bowl, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste and mix well.

Prepare Scorpion Teriyaki Sauce

4

Combine Sauce Ingredients

In a small saucepan, combine soy sauce, honey, sriracha, and minced garlic. Heat over medium heat until warmed through, stirring occasionally.

Cook Yakisoba Noodles

5

Stir-Fry Noodles

In a large skillet, heat vegetable oil over medium-high heat. Add sliced mushrooms and halved brussels sprouts, cooking until tender. Add yakisoba noodles and soy sauce, stir-frying until heated through.

Assemble the Dish

6

Plate the Ahi Tuna

Slice the seared ahi tuna and place it on a plate. Top with pineapple salsa and drizzle with scorpion teriyaki sauce. Serve alongside the pan-fried yakisoba noodles.