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Wok-Seared Tuna On Thai Noodles
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- #60115
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large tuna steak, preferably sushi-grade, about 1-inch thick
1 teaspoon Szechwan seasoning
nonstick spray
1/2 cup Thai peanut sauce
2 tablespoons rice vinegar
1 teaspoon vegetable oil
1 pound Asian noodle salad
2 scallions, thinly sliced
directions
Season the tuna with the Szechwan seasoning, coat on both sides with cooking spray, and set aside. Combine the peanut sauce and vinegar, and set aside.
Place a large wok or iron skillet over high heat until very hot. Pour the oil into the hot pan and place the tuna steak in the smoking oil. Be careful of splattering.
When one side of the tuna is browned, about 2 minutes, turn and cook the same way on the other side. When the tuna is done, it will have a crisp surface but will still be rare in the center.
While the tuna is browning, warm the noodle salad in a microwave at full power for 90 seconds. Mound it on a serving platter.
When the tuna is cooked, slice it against the grain in 1/4-inch-thick slices and arrange the slices on top of the noodles. Drizzle the peanut sauce over the top and scatter with sliced scallions.
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nutrition data
Nutritional data has not been calculated yet.
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