Grilled Lime-Soy Tuna with Noodles

Grilled Lime-Soy Tuna with Noodles Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This Asian-inspired meal is an impressive date-night dinner, and it can easily be doubled to feed a family.

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 541
Fat 13.5 g
Satfat 1.6 g
Monofat 6.4 g
Polyfat 4.6 g
Protein 43.9 g
Carbohydrate 63.6 g
Fiber 2.2 g
Cholesterol 74 mg
Iron 2.1 mg
Sodium 625 mg
Calcium 66 mg

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

Preparation

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.

Note:

Laraine Perri,

Cooking Light

June 2010
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