Copycat Saltwater Grill Grilled Tuna
Copycat Saltwater Grill Tuna
Copycat saltwater grill grilled tuna is served over gluten-free buckwheat noodles stir-fried with Asian vegetables. Based on Saltwater Grill, Galveston Tx, this fancy recipe really felt high-class. I was lucky enough to be invited by a friend for a charter fishing trip. It was a top-notch trip and the restaurant is a top-notch restaurant in every way.
It was a $24 dish and not something I can afford except on super special occasions like vacations. I did my best to recreate it so maybe we can make it occasionally at home on our budget. If it’s easy to you on your budget I recommend the restaurant, it is amazing.
What I did to recreate the dish
Saltwater Grill Grilled Tuna, Photo Taken From My Plate At The Restaurant
I took a picture while I was there and started from scratch so it won’t be exact. Plus, I always make everything with my choice of healthier ingredients so mine likely has fewer calories and maybe sodium.
First I had to find buckwheat noodles. I’m really surprised that they are not more readily available. I checked a few grocery stores before I gave up and ordered in bulk from Amazon.com, click here. Because of that, you’ll see more buckwheat noodle recipes on this blog lol. 🙂 As of now I am not an Amazon affiliate, they bumped me because no one bought from here.
Next, you will want to buy the following ingredients.
Copycat Saltwater Grill, Grilled Tuna on Buckwheat Noodles Vegetables
Our tuna was frozen so Mod taught me a trick I didn’t think possible. She filled the sink with water at the hottest temperature our sink goes. The tuna defrosted really fast and seemed non the worse for wear. Tell me if I’m wrong on this.
Defrosting Frozen Fish
Ingredients:
- 1 8 oz package of buckwheat noodles
- 1 cup celery cut into 1/2 inch pieces
- 1.4 cups bell peppers sliced to about 1 inch
- 8 ounces, 1 can drained baby corn
- 5 ounces, 1 can drained bamboo shoots
- 2-3 fist-sized pieces of tuna
- 3-4 tbsp canola oil or olive oil
- 1/4 th cup finely sliced chives
- 1/4-1/2 cup sweet Thai chili sauce-see photo-Ours is reduced calories and sodium, click the link or picture for the recipe
Reduced Calorie and Salt Thai Sweet Chili Sauce
Instructions:
- Boil the buckwheat noodles and strain running cold water over them.
Boiled Buckwheat Noodles
- Place a wok or skillet to medium-high and place the oil in it.
- If possible multi-task or have someone grilling the meat at the same time or if you don’t have a grill like us using a skillet with a little oil cooking to your desired level.
- Once the oil is hot, carefully add the noodles and all the vegetables except the peppers and bamboo as they cook faster.
- Stir-fry adding oil as needed and adding the bamboo and peppers once the other veggies start to turn darker in color.
Stir-frying buckwheat noodles
Stir-Fried buckwheat noodles
- Take the vegetables off the burner and place on a plate.
- Place the tuna on top of the vegetable and noodle stir-fry.
- Cover with the sweet chili sauce and serve sizzling hot.
Printable recipe at the bottom of the page
Copycat Saltwater Grill, Grilled Tuna on Buckwheat Noodles
Our noodles were lighter in color and our meat was more well done looking. We also used Ahi tuna and they used yellowfin. The ahi was because it was what we found at Aldi for only $5.99 for three pieces. And you’ll notice we don’t have the grill marks on ours because we opted out of using the grill.
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As always, let us know what could be further improved. Comment and subscribe to our mailing list and share on social so we can keep paying for our server too please. 🙂
Printable Recipe
- 1 8 oz package of buckwheat noodles
- 1 cup celery cut into ½ inch pieces
- 1.4 cups bell peppers sliced to about 1 inch
- 8 ounces, 1 can drained baby corn
- 5 ounces, 1 can drained bamboo shoots
- 2-3 fist-sized pieces of tuna
- 3-4 tbsp canola oil or olive oil
- ¼ cup finely sliced chives
- ¼-1/2 cup sweet Thai chili sauce-see photo
- Boil the buckwheat noodles and strain running cold water over them.
- Place a wok or skillet to medium-high and place the oil in it.
- If possible multi-task or have someone grilling the meat at the same time or if you don't have a grill like us using a skillet with a little oil cooking to your desired level.
- Once the oil is hot, carefully add the noodles and all the vegetables except the peppers and bamboo as they cook faster.
- Stir-fry adding oil as needed and adding the bamboo and peppers once the other veggies start to turn darker in color.
- Take the vegetables off the burner and place on a plate.
- Place the tuna on top of the vegetable and noodle stir-fry.
- Cover with the sweet chili sauce and serve sizzling hot.
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