Seared tuna with rice noodle and cilantro salad

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by: Elisia






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)

Nutrition Facts
Seared tuna with rice noodle and cilantro salad

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
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preparation

1.  For the salad, preheat the broiler. Spread the sesame seeds on a baking pan and toast under the broiler, shaking the pan now and then, until golden. Pick the leaves off the cilantro and discard the stems if the leaves are quite large, very roughly chop them. You will need about 6 tablespoons in all. Very thinly slice the green onions on the diagonal. Mix together the lime juice, fish sauce, water, sesame oil, and canola oil.

2.  Bring a pan of water to a boil. Drop in the noodles and take it off the heat. Let soak for 2 minutes, then drain well and tip the noodles back into the pan. Cover and keep warm. Heat a heavy-bottomed frying pan until very hot. Brush with a little oil, then add the tuna steaks and cook for 2 minutes on each side. Add the soy sauce and balsamic vinegar to the pan and boil vigorously, turning the steaks once, until they become coated in a rich brown glaze. Remove from the heat and keep warm.

3.  Add the sesame seeds, cilantro, green onions, lime zest, chiles, pickled ginger, garlic chives, and watercress to the noodles. Add the dressing and toss everything together.

4.  Pile some of the salad in the center of four warmed plates. Slice each tuna steak into three on the diagonal and place on top of the salad. Serve the rest of the salad separately.

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