What to eat with seared tuna?
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4meandthem
Half Baked
wasabi mashed potatoes
quinoa salad
wakami salad
Edamame
mixed greens with miso vinegrette
rice any way
put it in a sandwich
quinoa salad
wakami salad
Edamame
mixed greens with miso vinegrette
rice any way
put it in a sandwich
ChefJune
Master Chef
Tuna is considered as "the steak of the sea." Any side that goes with steak, pretty much will be great with tuna. Baked Potato, Cremaed Spinach.... or get "original." It's all good.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
I like brown rice with this type of dish - the soy sauce/sesame oil flavor is great with the rice. You can also saute some garlic and/or onions or scallions and add to the brown rice with a little soy sauce, etc. A steamed or sauteed green vegetable in addition would be good.
Uncle Bob
Chef Extraordinaire
+ 1 for Brown Rice....
Sauteed Asparagus........
Sauteed Asparagus........
4meandthem
Half Baked
If you wanted to stick with the asian theme I would like any number of the following with a ponzu/rice wine/sesame oil vinagarette.A little chili sauce might work well in the dressing too.
Shitakes
mukamami (shelled edemame)
green onions
black sesame seeds
cilantro or thai basil.
red bell pepper slivers
Napa cabbage slaw with wasabi-ginger dressing:
3 cups Napa Cabbage, shredded
2 sliced green onion
1/2 red pepper, diced
2 tablespoons rice vinegar
4 teaspoons canola or light olive oil
2 - 4 teaspoons Wasabi powder
2 teaspoons minced shallot or onion
2 teaspoons lemon juice
1 - 2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon minced ginger root
1 teaspoon sesame seeds
Whisk dressing in large bowl, add in veggies and toss to coat. Serve chilled.
3 cups Napa Cabbage, shredded
2 sliced green onion
1/2 red pepper, diced
2 tablespoons rice vinegar
4 teaspoons canola or light olive oil
2 - 4 teaspoons Wasabi powder
2 teaspoons minced shallot or onion
2 teaspoons lemon juice
1 - 2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon minced ginger root
1 teaspoon sesame seeds
Whisk dressing in large bowl, add in veggies and toss to coat. Serve chilled.
Kathleen
Cupcake
*repeats her summer addiction in a hushed, revered voice* Sesame Noodles. I ate those noodles all summer...and just loved them. Hmm....mmmm.... I've not had them in....weeks. I should change that soon. 
~Kathleen
~Kathleen
Kayelle
Chef Extraordinaire
*repeats her summer addiction in a hushed, revered voice* Sesame Noodles. I ate those noodles all summer...and just loved them. Hmm....mmmm.... I've not had them in....weeks. I should change that soon.
~Kathleen
Kathleen you are so strong.
We had them with dinner tonite....my summer addiction has turned to fall. I'm adding grated carrot now, thinking any little bit of vitamins might make them legal. I noticed I'm seeing better.PF, that recipe sounds great....I love wasabi. Can't wait to try it. Thanks.
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Kathleen
Cupcake
Kathleen you are so strong.
PF, that recipe sounds great....I love wasabi. Can't wait to try it. Thanks.
Kayelle, you are so wise in the ways of winterizing summer. The bright orange in the carrot will pull in the fall colors and make the summer dish more seasonal. Did you keep the spring onions or save them for summer? I love wasabi too and think the recipe sounds great. Frank would like the seared tuna, but he won't touch wasabi.
He's not addicted to the noodles either. Needless to say, I'm very concerned. ~Kathleen
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
Ooh, that sounds great! Thanks for posting!
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
*repeats her summer addiction in a hushed, revered voice* Sesame Noodles. I ate those noodles all summer...and just loved them. Hmm....mmmm.... I've not had them in....weeks. I should change that soon.
~Kathleen
This sounds great too! I also love peanut noodles, made with peanut butter, soy sauce, sesame oil, vinegar, lime juice, red pepper flakes, scallions, chopped red pepper, green peas, ginger, etc.
i'd take several sorts of sprouts, then whisk a neutral oil w/ a slight, slight drizzle of sesame oil, &/or toasted sesame seeds; vinegar, salt, miso & garlic pastes, hm....... a delicate dab of pb; less than 1/32 of a tbsp.! & duh on tthis luvs; plain vinegar & season via peppers or pepper sauce~
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Claire
Master Chef
Funny, I just made this the other night. Since you're doing a soy/sesame preparation, I'd go with a rice or noodle dish for the starch (when I lived in Hawaii, the rice would be plan, steamed, short grain)(the noodles you have free reign on ... udon, ramen, rice noodles, there are more than you can count. Make extra of the soy/sesame and lightly toss the noodles with green onions and any other fresh herbs, ginger, etc, and serve hot or cold). For a salad, some thin-sliced cucumbers with rice vinegar.
ChefJune
Master Chef
betterthanabox
Senior Cook
Edamame and soba noodles.
ChefJune
Master Chef
I find it interesting that so many posters equate serving fresh tuna with Asian food. That really wouldn't necessarily enter my mind. I think there are so many great complementary flavors for tuna. Including Asian flavors, but certainly not exclusively.
Kathleen
Cupcake
For me, it was the soy sauce, sesame seed oil, and (from others) wasabi that made me think "Asian" for theme of flavors.
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