This Asian-inspired meal is an impressive date-night dinner, and it can easily be doubled to feed a family.
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)
1 tablespoon finely minced green onions
How to Make It
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.
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.
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.