Sesame Tuna with Edamame and Soba |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use all white sesame seeds if black seeds are unavailable. Serve with Napa Cabbage Slaw. Ingredients:
4 ounces soba (japanese buckwheat noodles) |
1 cup frozen shelled edamame (green soybeans) |
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 |
4 (6-ounce) u.s. yellowfin or albacore tuna steaks |
cooking spray |
1/2 teaspoon kosher salt |
2 teaspoons canola oil |
napa cabbage slaw |
Directions:
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.
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. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook for 3 minutes on each side or until desired degree of doneness. Slice tuna thinly against grain. Serve with noodles.
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