Seared Tuna with Sesame Noodle Salad & Ginger Dressing
Seared Tuna with Sesame Noodle Salad & Ginger Dressing
August calls for something bold enough to feel exciting and easy enough to pull off on a Tuesday night — and this seared tuna delivers exactly that.
A thick tuna steak gets a quick sesame crust and a two-minute sear — beautifully caramelized on the outside, cool and silky pink in the center. It rests over a bright sesame noodle salad with cucumber, edamame, and a zippy ginger dressing that ties everything together. The noodle salad requires zero cooking and can be made ahead, making this one of the easiest impressive dinners in the summer rotation.
Paired with our 2022 The Sons We Bear – Pinot Gris, this dish finds its perfect match. The wine's crisp acidity and clean fruit character complement the delicate tuna without overpowering it, while its refreshing finish cuts through the richness of the sesame dressing. Long, cool fermentation preserves a freshness that keeps every bite feeling lively. This is a standout Pinot Gris food pairing that shows exactly what wine pairs with tuna when you want something light and satisfying.
Bold, fresh, and on the table in 25 minutes.
The Stoney Wines Family 🍷
When exploring Pinot Gris pairing ideas, fresh fish and Asian-inspired flavors are a natural fit. This white wine with tuna brings crisp acidity that complements the seared fish, while its clean fruit character holds its own against the ginger dressing without competing. A clean, refreshing pairing that makes summer dinners feel effortless.
Buy the Wine →Seared Tuna with Sesame Noodle Salad & Ginger Dressing
Seared Tuna
- 4 ahi tuna steaks (6 oz each, 1-inch thick)
- 3 Tbs sesame seeds (white, black, or mixed)
- 1 Tbs soy sauce
- 1 Tbs sesame oil
- 1 Tbs neutral oil for searing
Sesame Noodle Salad
- 8 oz soba noodles or rice noodles, cooked and cooled
- 1 cup shelled edamame
- 2 Persian cucumbers, thinly sliced
- 3 spring onions, thinly sliced
- ¼ cup fresh cilantro or mint, roughly chopped
Ginger Dressing
- 3 Tbs soy sauce
- 2 Tbs sesame oil
- 2 Tbs rice vinegar
- 1 Tbs fresh ginger, grated
- 1 Tbs honey
- 1 garlic clove, minced
To Finish
- Extra sesame seeds
- Sliced spring onions
- Lime wedges
Method
Make the Ginger Dressing
Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and garlic until combined. Taste and adjust seasoning. Set aside.
Assemble the Noodle Salad
Combine cooled noodles, edamame, cucumber, spring onions, and cilantro or mint in a large bowl. Pour about two-thirds of the dressing over and toss well. Set aside — the noodles will absorb the dressing as they sit.
Crust the Tuna
Brush each tuna steak lightly with soy sauce and sesame oil. Press sesame seeds firmly onto all sides of each steak to form an even crust.
Sear the Tuna
Heat neutral oil in a heavy skillet (cast iron works best) over high heat until smoking. Sear tuna steaks 1–1½ minutes per side for rare to medium-rare — the center should remain pink. Remove immediately and rest 2 minutes before slicing.
Plate & Serve
Divide noodle salad among four bowls or plates. Slice tuna against the grain and arrange on top. Drizzle with remaining dressing. Garnish with sesame seeds, spring onions, and lime wedges.
Chef Tips
- Use sushi-grade tuna — since the center stays rare, quality matters here.
- The pan must be smoking hot before the tuna goes in — that's what creates the crust without overcooking the inside.
- Make the noodle salad up to 4 hours ahead — it gets better as it sits.
- Prefer tuna fully cooked? Sear 2–3 minutes per side — still delicious, just a different texture.
Suggested Pairings
- Steamed edamame with flaky salt
- Chilled watermelon wedges
- Miso soup
Here's to perfectly seared tuna, bright ginger noodles, and a glass of Pinot Gris that makes August dinners feel like something worth celebrating. 🐟🍜🍷
Comments (0)
Join the conversation
Be the first to share your thoughts on this post
No comments yet
Start the discussion and be the first to comment