Thursday, April 1, 2010

Tuna & Noodles - same ingredients - totally different taste

If tuna noodle casserole is not your style - then how about Seared Tuna with Peanutty Noodle Salad? Me, I can go both ways, but this was a nice change from the casserole. It is truly amazing that they begin with 2 of the same main ingredients but veer so far apart. One is comforting, reminds you of childhood and melts in your mouth. The other is fresh and has a great texture with crunchy veggies and slippery noodles. I say - keep all your options open and try both!

Seared Tuna with Peanutty Noodle Salad serves 4

1 cup fresh orange juice
1 tablespoon each lemon and lime juice
1/4 cup soy sauce
1 and 1/2 teaspoons each balsamic vinegar and sesame oil
tablespoon fresh grated gingerroot
4 sashimi quality tuna steaks about 6 oz each
olive oil

Combine 1st 5 sauce ingredients in a pan and simmer for 15 min. Let cool. Brush olive oil on tuna and s&p. Grill the tuna on a hot grill for about 1-2 min. a side if thick - or until your desired doneness. Slice tuna across the grain and drizzle over sauce.

Peanutty Noodles

1 tablespoon toasted sesame oil
1 tablespoon garlic infused olive oil
2 tablespoons soy sauce
1 teaspoon hot chili sauce
1 tablespoon lime juice
1/3 cup smooth peanut butter
1/2 pound cooked spaghetti
1 red pepper cut into strips
few carrots cut into strips
handful of snow peas (not out at the market yet, but makes a nice addition)
1 green onion diced
1/4 cup dry roasted peanuts

Mix top 6 together in a big bowl until incorporated. Meanwhile cook the noodles then rinse until cool. Toss with veggies and sauce. Even better the next day!

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