Friday, March 30, 2012

sesame tuna with soba noodles

like i said, asian invasion :)

i have to admit, even though i LOVE tuna,
i was a bit nervous to cook it in my own kitchen.

let's just say i was hesitating for a while before actually throwing the tuna into the pan.

honestly, even after all that fuss, i have to say...
there are very few ways you could actually mess this up.
if anything, i would have cooked it slightly less.

i did about 3 minutes on the first side (per the instructions)
but then reduced that to only about 1.5 for the other side.

so delicious i kind of couldn't believe it came out of my own kitchen!

the noodles were awesome both hot and cold.
i also paired this with my new favorite asian coleslaw!


4 ounces soba noodles
1 cup frozen shelled edamame
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons sweet chili sauce
1 tablespoon dark sesame oil
1/4 cup chopped fresh cilantro
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
(6-ounce) U.S. yellowfin or albacore tuna steaks
(obviously, i just cooked two)
cooking spray
1/2 teaspoon kosher salt
2 teaspoons canola oil

(recipe from cookinglight)


1. cook soba noodles according to package directions, omitting salt and fat;
add edamame for last 3 minutes. rinse with warm water; drain well.

2. combine 2 tablespoons soy sauce, lime juice, chili sauce, and sesame oil in a medium bowl.
add soba mixture and cilantro; keep warm.

(these are also super cold)

3. combine white and black sesame seeds in a shallow dish.
coat tuna with cooking spray, and sprinkle evenly with salt.
coat both sides of each steak with sesame seeds, pressing gently to adhere.

4. heat a large nonstick skillet over medium-high heat.
add oil to pan; swirl to coat. add steaks to pan; cook for 2.5 minutes
on each side or until desired degree of doneness. slice tuna thinly against grain.

(sorry, kinda blurry)

5. serve with noodles, slaw, and soy sauce for dipping!

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