Recipes/Sesame & Potato Vermicelli with Seared Tuna Accompanied by Ginger Cream and Soy Syrup

sesame & potato vermicelli hero

Presented by: Executive Chef David Evans, Calumet Restaurant, Bellingham

serves 2

Ingredients for Ginger Cream

  • 1 teaspoon chopped ginger
  • 2 teaspoons canola oil
  • 1/3 cup vodka
  • 1 cup heavy cream

Ingredients for Soy Syrup

  • 1/2 cup soy sauce
  • 1/4 cup sake (dry white wine will do)
  • 1/3 cup brown sugar

Ingredients for Sesame & Potato Vermicelli

  • 2 medium baking potatoes
  • 1 cup asparagus tips
  • 1/2 cup julienned red pepper
  • 1 cup julienned shiitake mushrooms
  • 1 cup julienned bok choy greens
  • 1 teaspoon chopped garlic
  • 1/2 cup cilantro leaves
  • 1 teaspoon unsalted butter
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon canola oil
  • 2 tuna steaks
  • salt
  • fresh cracked black pepper


Start by making the Ginger Cream and Soy Syrup first. They can hold and the Soy Syrup is better at room temperature. Sauté ginger in canola until golden. Deglaze pan with vodka and use a wooden spoon to scrape any pieces loose that are stuck to the bottom. Once vodka is mostly evaporated, add heavy cream and cook over medium heat until half reduced. At this point strain and salt to taste. Cool if using later. If not, hold in a warm spot for later use.

Combine soy sauce, sake and brown sugar in small saucepan and whisk. Heat over medium heat until reduced by twothirds. Hold for later use. If too thick add a small amount of hot water to loosen.

Place a medium pot of lightly salted water on to boil. Peel potatoes and slice with finest blade of a Japanese spiral slicer. Place them in cold water until ready to use. Once water has come to light boil place 2 sauté pans over medium heat. One is for the vermicelli and the other is for the tuna.

For the vermicelli, start by sautéing garlic in canola oil until barely colored. At this point add asparagus, red pepper and shiitakes. Once softened add bok choy and take pan off heat. At this point add potatoes to boiling water. Cook for no more than 2 minutes since they will continue to cook and get soft once you remove them from water.

Salt and pepper the tuna steaks. Place in other sauté pan and cook to your liking. Rare to medium rare is preferable.

Once potatoes are finished strain them and add to vegetables. Gently combine them and add butter, sesame oil, sesame seeds and cilantro.

Start plating dish with the Ginger Cream Sauce on the base of the plate. Add your vermicelli and slice tuna and place on plate. Drizzle the Soy Syrup on tuna and exposed cream sauce at the edge of the plate.


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