Sesame Crusted Tuna with Pan Fried Noodles: How to make the Perfect Dinner

My sesame crusted tuna with pan fried noodles is sure to be your new favorite, dynamic combination. The rich, seared medium rare tuna with a crunchy, nutty crust combined with savory, slurp worthy noodles; it is the flavor bomb that you didn’t know you needed in your life.

While sesame crusted tuna and pan fried noodles are good on their own, they are better together. Together, they create and incredible balance of flavors and textures. The crunchy, yet tender, almost buttery seared tuna lends itself perfectly to the soft and slightly caramelized noodles. Toss some vegetables into the mix and a spicy, gingery, rich sauce and you have an elevated dish that is perfect for a weeknight or a fancy dinner to impress that special someone.

So next time you are looking for the perfect combination of flavors and balance of textures in a quick and delicious meal, look no further than my sesame crusted tuna with pan fried noodles.

Serves 2

Suggested Wine Pairing:

An assertive sauvignon blanc from California will provide an excellent contrast to help cut the richness of the tuna and luscious sauce.

Tools:

A giant wok is a game changer for kitchen pots and pans and is perfect for pan frying noodles!

Sesame Crusted Tuna with Pan Fried Noodles Ingredients:

For the Sesame Crusted Tuna:

2 fresh tuna steaks (6-8 ounces each)

3 tablespoons sesame seeds

1 tablespoon soy sauce

1 teaspoon white pepper

2 tablespoons sesame or vegetable oil for searing

For the Pan Fried Noodles:

8 ounces egg noodles (like lo mein)

2 cups baby bok choy, chopped

1 cup shiitake mushrooms, sliced

2 cloves of garlic, minced

1 Thai red chili, minced (optional, but you know I gotta have my spice!)

1-inch piece of ginger, minced

2 tablespoons of sesame or vegetable oil, divided

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon of hoisin sauce

2 tablespoons of water

2 -3 scallions, thinly sliced, extra for garnish

Instructions:

1. Cook the noodles according to package instructions and drain. Set aside.
2. Meanwhile, prepare the vegetables by adding a tablespoon of oil to large frying pan or wok. Add the garlic, ginger, and chilli. Saute for about 30 seconds until fragrant.
3. Add in the shiitake mushrooms and cook for 3-4 minutes until softened.
4. Add the bok choy and stir for another 2-3 minutes until wilted but still crisp.
5. While the bok choy finishes cooking, prepare your tuna by seasoning with soy sauce and white pepper. Gently press the sesame seeds onto each side of the tuna steaks.
6. Remove the vegetables from the frying pan or wok and add another tablespoon of oil. Over medium high heat, add the tuna and cook for 2-3 minutes each side. Remove from the pan and allow to rest.
7. In the same frying pan or wok, add a final tablespoon of oil and add the drained noodles. Allow the noodles to crisp up for 1-2 minutes before sauteing. Add the soy sauce, oyster sauce, hoisin sauce and water. Add the vegetables back in and stir to combine.
8. While that heats up, slice the tuna thinly against the grain.
9. Serve immediately, dividing the noodles into bowls and topping with the tuna. Garnish with scallions if desired.

If you like this recipe mash-up, try my air fryer chicken katsu with spicy soba noodles!