Rice Krispies™ Tuna with Cucumber Salad and Hoisin-Lime Sauce

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

Ingredients
  • Tuna:
  • 2 cups KELLOGG'S® RICE KRISPIES® cereal, crushed
  • 1 tablespoon ground ginger
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Ahi tuna steaks (about 6 ounces each)
  • 1 tablespoon vegetable oil
  • Cucumber salad:
  • 1 English cucumber, halved, seeds scooped out
  • 4 ounces rice noodles
  • 1 lime, juiced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons soy sauce
  • Freshly ground black pepper, to taste
  • 2 teaspoons hoisin sauce
  • Sauce:
  • 1/4 cup hoisin sauce
  • Juice of 2 limes
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • Honey, to taste
  • Freshly ground black pepper, to taste
Directions
For the tuna:

Heat a cast iron pan over medium-high heat for 8 minutes. In a bowl, combine the crushed KELLOGG'S RICE KRISPIES, ground ginger, salt, and pepper, to taste. Coat the outside of the tuna steaks with the cereal mixture. Put the vegetable oil in the hot pan and swirl to coat, and then sear the tuna on all sides, until the coating just turns brown in color, about 2 minutes per side. This should cook the tuna perfectly with the inside remaining rare. Remove the pan from the heat.

For the cucumber salad:

Cut the ends off the cucumber, and then cut it into thirds. On a mandolin slicer with fine teeth in the blade, and using the hand guard, grate the cucumber pieces in a long motion. This will make cool cucumber noodle looking strands. Repeat with the remaining cucumber pieces. Put the rice noodles into a bowl and pour the boiling water over them until covered. Let noodles soak until soft and a little chewy. Drain and rinse in cold water. Cut the rice noodles down to about the same length as the cucumber and put them together in a bowl. Add the lime juice, cilantro, soy sauce, some pepper; and hoisin. Toss to combine.

For the sauce:

Whisk together the hoisin sauce, lime juice, rice wine vinegar, soy sauce, and honey, to taste. Season the sauce with salt, and pepper, to taste.

On each plate, place a swirled pile of the cucumber salad. Slice the tuna on a slight angle and lay over the salad. Spoon some of the hoisin-lime sauce over the top and dig in.

This is a refreshing dish that you can make in a SNAP; the coating on the tuna makes it CRACKLE; the hoisin sauce gives it a nice POP!

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


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