Soba noodle salad w/seared Tuna steaks
- Number of Servings: 4
Ingredients
8 ounces uncooked soba (buckwheat noodles)Cooking spray1 (1-pound) sushi-grade tuna steak1/2 teaspoon salt, divided1/4 teaspoon freshly ground black pepper1 cup finely chopped English cucumber1 cup shredded carrot1/2 cup julienne-cut radishes1/3 cup finely chopped red bell pepper1/4 cup finely chopped green onions3 tablespoons rice vinegar2 tablespoons low-sodium soy sauce1 tablespoon canola oil1/2 teaspoon dark sesame oil1/2 teaspoon crushed red pepper
Cook noodles according to package directions; drain and rinse under cold water. Drain; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of tuna with 1/4 teaspoon salt and black pepper. Place tuna in pan, and cook for 3 minutes on each side or until desired degree of doneness. Transfer to a platter; cool slightly. Cut tuna into slices.
Combine noodles, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients in a large bowl; toss well to combine. Arrange 1/4 of noodle mixture onto each of 4 plates. Top each serving with 1/4 of tuna slices.
Serving Size: Serves 4
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of tuna with 1/4 teaspoon salt and black pepper. Place tuna in pan, and cook for 3 minutes on each side or until desired degree of doneness. Transfer to a platter; cool slightly. Cut tuna into slices.
Combine noodles, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients in a large bowl; toss well to combine. Arrange 1/4 of noodle mixture onto each of 4 plates. Top each serving with 1/4 of tuna slices.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 366.1
- Total Fat: 7.2 g
- Cholesterol: 52.0 mg
- Sodium: 648.7 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 10.1 g
- Protein: 35.4 g
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