Sesame Tuna & Veggie Stir Fry

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  • 1/2 cup black and white sesame seeds
  • 1 tbsp extra virgin olive oil 
  • 4 (6 oz) ahi tuna steaks
  • 1 tbsp dark sesame oil
  • 1/2 lb red cabbage, thinly sliced
  • 1/2 lb napa cabbage, thinly sliced
  • 2 carrots, cut into julienne strips
  • 1 onion, halved and thinly sliced
  • 1 cup Mezzetta® Roasted Red Bell Peppers, thinly sliced
  • 8 oz snow peas
  • 1/2 cup Kona Coast® Island Teriyaki


Combine sesame seeds on a plate; evenly coat both sides of tuna steaks.

Heat a large, heavy skillet over high heat until very hot. Add 1 tbsp of olive oil, and sear tuna 1 minute per side for rare, 3 minutes per side for medium-rare.

Remove from heat, and set aside.

Heat sesame oil in a large wok or saucepan over high heat. Add vegetables, and stir-fry for about 5 minutes, or just until the vegetables are crisp and tender. Add 1/2 cup Kona Coast® Island Teriyaki Sauce, or more, to taste.

Slice tuna steaks in half, and serve with rice and teriyaki vegetables.