Disney Cruise Line Summer Recipe: Yellowfin Tuna

In the continuing series, here is the next recipe from the Disney Cruise Line and Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line

Serving fish can be intimidating since it is so easy to overcook. That’s one of the reasons I love our recipe for yellowfin tuna, since all it takes is a quick sear on both sides. Complemented with a delicious ponzu glaze, bok choy, soybeans and rice noodles, this Asian-inspired meal is yet another way we bring flavors from around the world onboard the Disney Cruise Line ships!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Yellowfin Tuna
Serves: 4
Skill Level: Moderate
Time: 1 hour

Ingredients

• 4 yellowfin tuna steaks (¾ cup ea.)

Vegetables

• 1 bok choy
• ½ cup soybeans
• sesame oil
• salt and pepper

Ponzu Glaze

• 1 cup ponzu sauce
• 1 tbsp. hoisin sauce
• ½ tsp. ginger
• 1 tbsp. rice wine vinegar

Rice Noodles

• 1 lb. rice noodles
• ¹/³ cup olive oil
• 3 quarts water
• salt and pepper for seasoning

Garnish

• 1 tsp. black sesame seeds (toasted)

Tuna Steak

1. Sear the tuna steak in a heated skillet with olive oil on both sides
   (approx 1 minute each side).

Bok Choy and Soybeans

1. Heat with olive oil in a medium skillet. Sauté bok choy and soybeans for 2–3 minutes.
2. Season with salt and pepper. Set aside.

Ponzu Glaze

1. Add the ingredients to a hot saucepan and reduce until thick.
   If necessary, use a little cornstarch to thicken. Set aside.

Rice Noodles

1. In a medium stock pot, bring water, olive oil and salt to a boil. Drop noodles in and watch closely (they cook very quickly).
2. Splash with seasoned iced water to cool. Set aside.
3. When ready to serve, reheat in a pan and season with salt, pepper and black sesame seeds.

Assembly

1. Lay the tossed vegetables on the center of the plate.
2. Roll the rice noodles on a fork and place on top of the vegetables lengthwise.
3. Gently lay the tuna steak against the noodles.
4. Spoon the ponzu glaze onto the bottom of the plate.
5. Garnish with a light sprinkle of sesame seeds.

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Scott

Co-Owner / Webmaster / Business Relations / PT Writer
As co-owner and co-creator of The Main Street Mouse.Working in a technical support position for 18 years, it was time for a change.As the Webmaster and Project Planner, I spend most of my time researching everything from the latest Disney News, technology advances and of course keeping up on all the Marvel news that comes out.I never considered myself a writer but I’ve come to like blogging and sharing news with all.I feel blessed everyday that I get to spend my days working with my best friend and love of my life while we continue to grow and expand what started as a hobby all those years ago.

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