Grilled Sesame Tuna Flatbread

20 Min.
5 Min.
8
Ingredients
8
ounces Sushi grade tuna fillet
8 ounces Sushi grade tuna fillet
1
(8.5 ounce) package Naan bread
1 (8.5 ounce) package Naan bread
2
tablespoons Better Than Bouillon® Fish Base
2 tablespoons Better Than Bouillon® Fish Base
¼
cup sesame seeds
¼ cup sesame seeds
2
tablespoons cracked black pepper
2 tablespoons cracked black pepper
1
tablespoon sweet chili sauce
1 tablespoon sweet chili sauce
3
(1/2”) pineapple slices
3 (1/2”) pineapple slices
2
cups mache rosettes
2 cups mache rosettes
Sweet Chili Base
¼
cup sweet chili sauce
¼ cup sweet chili sauce
¼
cup freshly chopped cilantro
¼ cup freshly chopped cilantro
Dressing
½
cup cilantro leaves
½ cup cilantro leaves
1
teaspoon minced garlic
1 teaspoon minced garlic
2
teaspoons Better Than Bouillon® Fish Base
2 teaspoons Better Than Bouillon® Fish Base
1
tablespoon olive oil
1 tablespoon olive oil
Directions
  1. Preheat grill to 425 °F. Place a nonstick grill pan onto the grill.
  2. Mix the fish base, black pepper, and sweet chili sauce in a small bowl. Coat the tuna with the sauce and press with the sesame seeds.
  3. Mix the sweet chili sauce and cilantro together for the base. Set aside.
  4. Mix the cilantro leaves, garlic, fish base, and olive oil in a small bowl. Set aside.
  5. Place the tuna and pineapple slices onto the grill pan and grill for 2 minutes per side. Add the Naan bread directly to the grill. Grill for 1 minute per side. Slice the tuna into 1” - 2” slices and cut the pineapples into 1/2” cubes.
  6. Spread each Naan bread with half of the sweet chili base and sprinkle with 1 cup arugula. Add half of the tuna and pineapple to the top of the arugula and drizzle with the dressing. Serve immediately.

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