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Grilled Sesame Tuna Flatbread
ounces Sushi grade tuna fillet
8 ounces Sushi grade tuna fillet
(8.5 ounce) package Naan bread
1 (8.5 ounce) package Naan bread
tablespoons Better Than Bouillon® Fish Base
2 tablespoons Better Than Bouillon® Fish Base
cup sesame seeds
¼ cup sesame seeds
tablespoons cracked black pepper
2 tablespoons cracked black pepper
tablespoon sweet chili sauce
1 tablespoon sweet chili sauce
(1/2”) pineapple slices
3 (1/2”) pineapple slices
cups mache rosettes
2 cups mache rosettes
Sweet Chili Base
cup sweet chili sauce
¼ cup sweet chili sauce
cup freshly chopped cilantro
¼ cup freshly chopped cilantro
cup cilantro leaves
½ cup cilantro leaves
teaspoon minced garlic
1 teaspoon minced garlic
teaspoons Better Than Bouillon® Fish Base
2 teaspoons Better Than Bouillon® Fish Base
tablespoon olive oil
1 tablespoon olive oil
Preheat grill to 425 °F. Place a nonstick grill pan onto the grill.
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.
Mix the sweet chili sauce and cilantro together for the base. Set aside.
Mix the cilantro leaves, garlic, fish base, and olive oil in a small bowl. Set aside.
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.
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.