Grilled Lime-Soy Tuna with Noodles

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  • 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


  1. 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. 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. 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.
June 2011

This recipe is a personal recipe added by anderkoa and has not been tested or endorsed by MyRecipes.

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