Tuna with a Tomatillo/Ginger/Garlic Vinaigrette on Peanut Noodle

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Credit: Jackie Shen
Skills for Culinarians Day Cookbook, July 2004


8 oz. ahi tuna
1 T Kikkoman soy sauce
1 T minced ginger
6 tomatillos, peeled and blanched, finely diced shallots, finely diced
1 small thumb ginger, finely diced
1 clove garlic, finely diced
4 fresh Thai chilies, finely diced
1 T rice-wine vinegar
1/2 cup vegetable oil
Fish sauce to taste
Soy sauce to taste
Freshly squeezed lime juice to taste
8 oz. cooked egg noodles
Peanut butter sauce (recipe Follows)

Peanut butter sauce
1/2 package tamarind, for tamarind water
1 T Thai red curry paste
1/2 cup smooth peanut butter
1 cup coconut milk
1/4 green papaya, shredded
Fish sauce to taste


Tuna with a Green Tomato/Ginger/Garlic Vinaigrette on Peanut Noodle
1) Marinate tuna in soy and ginger for 1 hour.

2) Place tomatillos, shallots, ginger, garlic and Thai chilies in bowl.

3) Heat vegetable oil until smoking. Splash oil into bowl. Add rice—wine vinegar. Add soy, fish sauce and lime juice to taste.

4) Grill tuna to medium rare; set aside.

5) Nest egg noodles with peanut butter sauce on plate; lay tuna atop and drizzle with tomatillo/ginger/garlic vinaigrette.

Peanut Butter Sauce
1) Cook tamarind in 4 cups water for 15 minutes; strain. Reserve tamarind water.

2) Slow simmer tamarind water, curry paste, peanut butter and coconut milk. Add fish sauce to taste.

3) Toss egg noodles with peanut butter sauce and shredded papaya.


1 Portion


Main Dish, Seafood

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