Grilled Lime-Soy Tuna with Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This Asian-inspired meal is an impressive date-night dinner, and it can easily be doubled to feed a family. Ingredients:
8 teaspoons fresh lime juice |
8 teaspoons less-sodium soy sauce |
4 teaspoons canola oil |
4 teaspoons honey |
2 teaspoons minced peeled fresh ginger |
dash of ground red pepper |
1 garlic clove, minced |
2 (6-ounce) tuna steaks (about 1 inch thick) |
4 ounces wide rice noodles |
1/4 cup matchstick-cut carrots |
4 teaspoons rice vinegar |
1 1/2 teaspoons sesame seeds, toasted |
1 1/2 teaspoons dark sesame oil |
1 teaspoon mirin (sweet rice wine) |
cooking spray |
1 tablespoon finely minced green onions |
Directions:
1. Combine first 7 ingredients in a small bowl. Pour 2 tablespoons juice mixture into a zip-top plastic bag; reserve remaining juice mixture. Add tuna to bag; seal and marinate at room temperature 20 minutes, turning bag once.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain. Combine noodles, carrots, vinegar, sesame seeds, sesame oil, and mirin; toss well.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove tuna from bag; discard marinade. Place tuna in pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Divide noodle mixture between 2 plates; sprinkle each with 1 1/2 teaspoons onions. Cut tuna into thin slices; arrange 1 sliced tuna steak on each plate. Drizzle each serving with 3 tablespoons reserved dressing.
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