
Seared tuna with rice noodle and cilantro salad

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This is a fresh tasting antipasto that is very easy to make. It also makes a great lunch dish.
ingredients
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serves: 4
4 (7-oz/200-g) tuna loin steaks
6 tablespoons dark soy sauce
1/4 cup balsamic vinegar
RICE NOODLE AND CILANTRO SALAD:
1 tablespoon sesame seeds
2 oz (50 g) cilantro (about 1 cup)
6 green onions (trimmed)
1 Coarsely grated zest and juice of lime
2 tablespoons Thai fish sauce
5 tablespoons water
2 teaspoons toasted sesame oil
2 tablespoons canola oil
3 oz (85 g) rice vermicelli noodles
3 medium-hot green chile peppers (seeded and minced)
2 tablespoons Japanese pickled ginger (cut into shreds)
1 small bunch garlic chives, chopped (optional)
1 bunch watercress (larger stems removed and broken into sprigs)
Servings Per Recipe: 4
Amount per Serving
Calories: 268
- Total Fat: 15.4 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Cholesterol: 6.5 mg
- Sodium: 2437.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.4 g
- Sugars: 4.6 g
- Protein: 13.6 g
preparation

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