Serves: 2

Grilled Lime-Soy Tuna with Noodles

Miso-mixed vegetable salad
Steam 1 cup sugar snap peas 3 minutes or until crisp-tender; rinse with cold water, and drain. Combine peas, 1/4 cup sliced radishes, and 1/4 cup finely chopped bell pepper. Combine 2 teaspoons rice vinegar, 1 teaspoon white miso, 1 teaspoon canola oil, and 1/4 teaspoon dark sesame oil; toss with salad.
Credit: Photo: Randy Mayor; Styling: Leigh Ann Ross