Sesame Crusted Tuna

A simple twist on classic tropical flavors. Idahoan® RUSTIC Russets Mashed Potatoes are the perfect base for Sesame Crusted Tuna and fresh seaweed salad – it’s never been more convenient to bring the flavors of the Pacific Islands to your guests’ plates.

TIME

15 minutes

YIELD

DISH TYPE

Appetizer

Print Recipe

Save Print

Sesame Crusted Tuna

Prep time: 15mins

Serves: 32

Ingredients

1 bag (28 ounces) Idahoan® RUSTIC Russets Mashed Potatoes (Prepared according to hot water instructions)
1 gallon Hot water (Water should be between 180°F to 190°F)
2 quarts Reduced-sodium soy sauce
½ cup Brown sugar
½ cup Orange juice
8 pounds Tuna (4 ounce portions)
½ cup Sesame seeds (Toasted)
2 pounds Seaweed salad (Prepared)

Instructions

Measure 1 gallon of hot, not boiling, water into a large bowl.*
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Prepare the glaze by placing the soy sauce, brown sugar, and orange juice into a pan and bring to a boil. Tighten slightly with a corn starch slurry.
Place the tuna onto a sheet pan that has been sprayed with a pan release, brush with the glaze, and sprinkle with sesame seeds. Bake for 10-15 minutes at 350°F until the internal temperature reachs 145°F
On the center of the plate, place 6 ounces of mashed potatoes. Slice the tuna portions as desired and place them to one side of the potatoes, finish by adding two ounces of the seaweed salad and drizzle some of the glaze over the potatoes.