Combine teriyaki sauce, sesame oil, soy sauce, and ginger in a small bowl. Reserve half of marinade. Place tuna steak in a large resealable plastic bag; pour in remaining marinade. Seal bag; refrigerate 20 minutes.
Make your own sesame ahi tuna by pressing black and white sesame seeds into the steak until coated, and serve with avocado, cucumber, and wonton strips.
Servings and Ingredients
|¼ c. Culinary Tours sesame teriyaki sauce|
|4 tsp. sesame oil|
|4 tsp. Hy-Vee less-sodium soy sauce|
|1 tsp. fresh grated ginger|
|1 (8-oz.) yellowfin ahi tuna steak|
|1 tbsp. white sesame seeds|
|1 tbsp. black sesame seeds|
|1 c. Hy-Vee brown rice, cooked|
|1 carrot, peeled and cut into matchsticks|
|½ avocado, peeled, pitted, and sliced into wedges|
|½ c. mango, peeled, pitted, and cubed|
|½ c. cucumber, thinly sliced|
|½ c. fresh arugula|
|¼ c. radishes, matchstick-cut|
|¼ c. Hy-Vee wonton strips|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Large resealable plastic bag
- Shallow dish
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat.
Combine white and black sesame seeds in a shallow dish. Remove tuna steak from bag and place in dish. Press sesame seeds into steak until coated.
Grill tuna 3 to 5 minutes, or until desired doneness, turning once. Remove from grill; let rest 5 minutes.
Slice tuna into 1/2-inch thick slices. Divide brown rice among two bowls. Top with tuna, carrot, avocado, mango, cucumber, arugula, radishes, and wonton strips. Drizzle with reserved marinade.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 45mg
- Sodium: 820mg
- Total Carbohydrates: 61g
- Protein: 36g
Hy-Vee Seasons Magazine May 2021