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.
I needed a quick marinade for tuna using items that I had on hand and this one exceeded my expectations. It added flavor without overpowering the tuna. I didn't make the noodles since I didn't have the ingredients on hand but look forward to making them next time. Served the tuna with the reserved marinade & thinly sliced green onion.
This recipe was excellent and felt like a very light and healthy dinner. The fish turned out great! I used tilapia fish (something I had laying around in the freezer) instead of tuna but it still came out very tasty. I think the sauce will suit any type of soft, flakey fish.
I wasn't a fan of the noodles though. Although the flavors aligned with the sauce used for the fish, it just wasn't very tasty to me. I think a lettuce salad would have tasted better. Hence the four star rating.
All in all though, I was very pleased with tonights dinner. =)
I have made this a couple of times and am always impressed by the presentation of this dish, and the flavor is great too. This is something I would serve to guests for sure. I did cook the Tuna a little less, (about a minute on each side) because I like it very rare, and next time I would toss the noodles with half of the reserved marinade and serve the rest on the side for dipping so the plate doesn't get flooded. I've served this both alone and with a side salad. Either way, its a keeper!
This is a great dinner! I altered it in the following ways:
(1.) Used crushed red pepper instead of ground red pepper
(2.) Grilled the tuna instead of pan searing it
(3.) Used a peeler to create carrot curls instead of cutting matchsticks for the noodles
The marinade is light enough to let the flavor of the tuna to really come through (I want this if I'm going to spend big bucks on a tuna steak). And the sesame oil used in the noodles is in perfect ratio to the vinegar and mirin so that it is not over powering. I would make this again in a heart beat.
***When grilling this you want to make sure that your fish gets seared and is only cooked for about 3-4 minutes on each side. Doing this cooks the outside and leaves the middle pink so that you get that melt-in-your-mouth texture. To get the proper heat, place it about six inches above coals that are completely heated up, or over med-high heat on a gas grill.
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