Monday, February 16, 2009

Valentine's Day: Tuna Tataki and Cold Sesame Noodles

SP and I always use Valentine's Day as an excuse to make a nice meal at home. This year I asked him what he wanted for dinner and he said seared tuna. I scoured the Food Network website and came across this Wolfgang Puck recipe for Tuna Tataki. The ingredients sounded fantastic and the dish was really easy to put together.


The recipe says to cook the tuna 30 seconds per side and it barely seared the tuna, which was fine by us. If you want a little more crust I'd say 45-60 seconds per side. The dressing was delicious, although the recipe made a ton of it. I used maybe half for the salad, although it was just the two of us and this recipe feeds four. I couldn't think of anything to serve with the tuna then it dawned on me to make cold sesame noodles.


The noodles were rich and peanut-buttery. Absolutely delicious. This was a wonderful meal. I can't wait to make it again for another special occasion.

Tuna Tataki
Wolfgang Puck

1/2 cup minced ginger
1/4 cup sesame seeds
1 tablespoon cracked black pepper
1/2 pound very fresh, sushi-grade ahi tuna
Kosher salt
3 tablespoons peanut oil, for searing
1 tablespoon lime juice
1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
2 cups mixed greens
12 thin slices red onion
1 medium tomato, peeled, seeded, and diced
Ginger Sauce, recipe follows

On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.

Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.

Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.

In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.

Ginger Sauce

1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
Freshly ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil

In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

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7 comments:

  1. Yumm-o!

    I would have actually opted for a little more caramelization (I never spelled that out before...is it right?) but kept the rareness right where it is.

    That is so de-lish!

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  2. LHM is doing a Rachael Ray impression...? ;)

    Lucky girl. I wish Steve would let me make this at home.

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  3. Oh wow - this looks delicious! I have always been afraid to cook tuna like this at home but now I need to try it!

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  4. I made Seared Tuna and sesame noodles Friday! Although, I topped the noodles with chopped peanuts and I cooked the tuna a little bit more. I like sesame seeds but love chopped peanuts even more! I also kick mine up with a little cayenne pepper. you don't see the spice but you feel it once you swallow! :)

    Your noodles look very creamy! Do you follow the recipe exactly?

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  5. You realize I totally have to hate you now b/c this is like THE BEST meal in the whole world, right?

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  6. Tuna is my FAVORITE! I am so craving it now. This looks perfecto!

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  7. The cold sesame noodles look FANTASTIC! Reminds me of something I saw on Barefoot Contessa recently...

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Thanks for commenting!