Recipe courtesy of Matt Selby
3 hr 30 min
1 hr
2 hr
30 min
4 servings


  • 4 (7-ounce) A-grade tuna fillets
  • Sweet Chili Ginger Dipping Sauce, recipe follows
  • 6 tablespoons sesame oil
  • 8 ounces udon noodles, prepared following package instructions
  • Yuzu Syrup, recipe follows
  • Salt and freshly ground black pepper
  • Green Papaya Salad, recipe follows
Sweet Chili Ginger Dipping Sauce:
  • 1 cup soy sauce
  • 3 tablespoons peeled and sliced fresh gingerroot
  • 1 1/4 cup rice wine vinegar
  • 1/2 cup sweet chili sauce*
  • 1/2 cup sesame oil
  • Salt and freshly ground black pepper
Yuzu Syrup:
  • 1 cup yuzu juice*
  • 1 cup brown sugar
  • 2 teaspoons yuzu chili paste*
  • 2 teaspoons togerashi*
Green Papaya Salad:
  • 1 bottle ginger ale
  • 1 cup water
  • 1/2 cup lime juice
  • 2 teaspoons salt
  • 1 green papaya, peeled, seeded, and julienned*
  • 2 tablespoons chopped fresh cilantro
  • 1 red onion, peeled and julienned
  • 1 teaspoon yuzu juice*
  • 1 teaspoon lime juice
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper


Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.

Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.

To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.

Sweet Chili Ginger Dipping Sauce:

Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week

Yuzu Syrup:

Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.

Green Papaya Salad:

Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.

Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.

Cook's Note

*Can be found in Asian or specialty food markets.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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