Seared Ahi Tuna Steaks over Ginger-Soy Noodles

A couple of weeks ago my husband took a trip to go tuna fishing off the coast of Hatteras Island, NC. He had a great time, and came home with 80 lbs of fresh from the sea tuna. What does someone do with 80 lbs of tuna. Why slice it up and give most of it away. However that still leaves a good amount of meat left over. Well of course there is the obvious shashmi. Mix up a little wasabi paste, mix with soy sauce, and just dip the tender raw strips, and enjoy. Now I would be happy with never making it any other way. What could be more perfect? No cooking, dinner done in about 30 seconds flat. However, I don't think my family would let me get away with that everyday. So I came up with this. This is actually an accumulation of several recipes, adjusted to meet our tastes. It actually was really good, and even my pickiest eater the 3 year old, tore this meal up, and asked for more.


Tuna Steaks


3 Tuna Steaks (sushi grade)
1 tbsp Dark Sesame Oil
1/4 c Soy Sauce (Low Sodium)
2 tbsp minced fresh ginger root
2 cloves minced garlic
2 scallions (thinly sliced, diagonally)
1 tsp lemon juice

Mix together, in a large plastic bag, the oil, soy sauce, ginger, garlic, lemon juice and green onions, leaving a couple of tablespoons of the onions
out for garnish. Add the tuna steaks and marinade
in the refrigerator for 1-2 hours.


Ginger Soy Noodles
1 tbsp olive oil
1 1/2 tbsp Minced garlic
2 tbsp Minced fresh ginger
1 Serrano pepper (seeded and minced)
1/2 ts Minced lemon zest
1/2 c Rice wine vinegar
1/3 c Reduced-salt soy sauce
1/2 c Chicken stock
2 ts Sugar
1 lb Soba or somen noodles
1/2 c Diagonally-sliced scallions

Add the oil to a small saucepan and saute the garlic and ginger over medium heat until they just begin to color. Add the Serrano pepper, lemon zest, vinegar, soy sauce, stock and sugar and bring to a boil. Reduce slightly. Remove from the heat and set aside. Keep warm. Cook the noodles in lightly salted boiling water until just al dente, according to package directions.

Drain and toss with half of the ginger-soy sauce mixture and the scallions.

In a large pan, spray with non-stick spray, and heat over medium-high heat until hot. Remove steaks from the marinade and sear steaks for 1-1 1/2 minutes on each side. Remove from heat and slice in 1/4" slices.

Serve the tuna steaks on a bed of noodles drizzled with the remaining ginger-soy sauce and sprinkle with remaining green onions