Sesame Crusted Ahi Tuna Steaks on Stir Fry Greens
I recently purchased a big bottle of Sriracha sauce. It's that chili sauce you can get in the Asian section of the grocery store. Due to the characteristic picture of a rooster on the bottle and my own spicy sense of humor, I like to call it "cock sauce." (Ha!) Whatever you decide to call it, it's a fantastically versatile condiment that provides a welcomed kick to whatever is on the table. Eager to break out the cock sauce, I put together a soy ginger dressing with a healthy dose of spice to offset my soy-marinated and seared tuna steaks. Eat up!
- 2 6-7 oz. ahi tuna steaks
- 1/2 c. toasted sesame seeds
- 1 egg, beaten
- 1/4 c. plus 2 Tbsp. soy sauce, divided
- 2 Tbsp. flour
- 1 10 oz bag mix stir fry vegetables
- 3 Tbsp. vegetable oil, plus extra for frying
- 2 Tbsp. rice vinegar
- 1 Tbsp. Sriracha sauce
- 2 tsp. sesame oil
- 1 Tbsp. grated ginger
- 1 c. cooked edamame beans
Place tuna steaks in a shallow dish and cover with 1/4 c. soy sauce. Cover and refrigerate for at least 30 minutes or overnight. After steaks have marinated, dredge in flour and then through beaten egg. Cover steaks in sesame seeds and set aside.
In a small bowl whisk together remaining soy sauce, rice wine vinegar, Sriracha sauce, sesame oil, ginger, and 3 Tbsp. vegetable oil to make salad dressing. Divide stir fry vegetable among two plates and top with edamame beans then dress salad.
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add steaks and sear about 2 minutes per side. Remove from heat. Slice steaks across the grain to about 1/4" thick. Top salads with tuna. Eat!