Seared Tuna with Asian Noodle Slaw

This has become a favorite in our house…easy, delicious, and healthy.  I have made the noodle slaw minus the noodles and it was just as delicious…you can add bell peppers, jalapenos, or dry roasted peanuts to jazz it up.  Note of caution: Peanut sauce has a kick, as does the cayenne.  I also use the peanut sauce/carrot juice mixture as a salad dressing and it is seriously delicious.


Asian Noodle Slaw (Serves 4)

6 oz. mutligrain spaghetti or soba (buckwheat) noodles (find in Specialty/Asian foods aisle)

1/3 cup peanut sauce (I am addicted to this stuff!)

1/3 cup carrot juice

1 TBSP. finely chopped, peeled fresh ginger

1 TBSP. canola oil

1 16 oz. pkg. shredded broccoli slaw

3/4 cup shredded carrot (about 2)

Cook pasta according to directions; drain.  Return to pan and snip pasta (with scissors) into small pieces; cover and keep warm.  Wisk together peanut sauce and carrot juice in small bowl and set aside.

In wok or large nonstick skillet, stir-fry ginger in hot oil over medium-high heat for 15 seconds.  Add broccoli slaw and carrot.  Cook for 1 minute, stirring constantly.

Add peanut sauce mixture to wok or skillet.  Stir to coat vegetables.  Cook and stir for 2 minutes more.  Add pasta and toss to coat.  Leftovers are delicious.

Seared Tuna

1/2 lb. fresh tuna fillet (usually enough for two)

1/4 tsp. shichimi (Japanese 7-spice powder) or pinch of cayenne

1/3 cup soy sauce

Season tuna with shichimi or cayenne (I use cayenne, but just a pinch) and marinate in soy sauce for 5 minutes, turning half way through to make sure all of tuna is marinated.  Sear or grill tuna in a medium-hot skillet spritzed with nonstick cooking spray for 1.5 minutes on each side (if thicker cut, a little longer…you want good color on each side).  Cut into horizontal strips, against the grain and serve wih noodle slaw.


Seared Tuna with Asian Noodle Slaw

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