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Sesame Tuna with Edamame and Soba

Sesame Tuna with Edamame and Soba
Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 27 mins
Total time 27 mins

Serves 4 (serving size: 1 tuna steak and 3/4 cup noodles)

Use all white sesame seeds if black seeds are unavailable. Serve with Napa Cabbage Slaw.


  • 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

Nutrition Information

  • calories 413
  • fat 11.8 g
  • satfat 1.4 g
  • monofat 4.1 g
  • polyfat 3.7 g
  • protein 50.2 g
  • carbohydrate 26.7 g
  • fiber 2.6 g
  • cholesterol 77 mg
  • iron 4.1 mg
  • sodium 606 mg
  • calcium 103 mg

How to Make It

  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.