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Grilled Ahi Tuna Sesame Noodle Bowls with Kiwi Pineapple Salsa

Ingredients

For Salsa:

  • 2 SunGold kiwi fruit peeled and diced
  • 1 cup pineapple cut into small chunks
  • 1 shallot minced
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 2 tbsp mint, finely chopped
  • 1 tomato cored, seeded, and diced
  • 1 medium red bell pepper, seeded and chopped
  • 1 tbsp minced garlic
  • 1 tsp sriracha

To Serve:

  • 4 6 oz ahi tuna steaks
  • 1/4 cup sesame oil
  • 1 tbsp ground ginger
  • 1 tsp ground black pepper
  • 8 ounces angel hair or spaghetti Pasta
  • 1 tsp sriracha
  • 1 tbsp low sodium soy sauce
  • 1 tbsp tahini or low sodium peanut butter

Instructions

For Salsa:
In a small bowl, mix the kiwi fruit, pineapple, shallots, lime juice, vinegar, mint, tomato, bell pepper, garlic, and half of the Sriracha. Refrigerate while preparing the rest of the dish.

To Serve:
With the tuna steaks at room temperature, coat both sides with sesame oil, and season with the ginger and black pepper. Sear the tuna steaks by cooking them on each side for 2 minutes over high heat and remove from the grill.

Par boil the pasta in water over high heat for about 3 minutes and drain. To a saute pan mix the remaining sesame oil, Sriracha, tahini, then add pasta and coat with the sauce. Cook over medium high heat for about 5 minutes, or until pasta is cooked to desired level.

Chop the tuna into bite size chunks and add to the pasta mixture. Place the pasta and tuna into bowls, top with kiwi pineapple salsa, and serve.

Recipe contributed by Christopher Lower of Hacking Salt.

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