This meal is absolutely amazing; it’s easy, fast, and healthy! As of now, this meal has worked it’s way into the rotation. It’s also really easy to keep the ingredients for this recipe on hand in your pantry and fridge. Definitely give this one a try!!
The recipe for the tuna is from the Steamy Kitchen blog, a blog that I frequent and frequently enjoy. Huh? Anyways, Jaden, the blog author (blog-thor?), is pretty awesome. Her photography is beautiful and more importantly, her recipes are delicious. So if you’re looking for a good Asian recipe, definitely check out Steamy Kitchen! This tuna is especially yummy because holding the sesame seeds onto the tuna is a layer of wasabi! The wasabi mellows out during cooking and leaves a pleasant heat without things getting too spicy.
The sesame noodles are from PW’s blog, and you already know how I feel about her (LOVE her). The noodles are super easy and I had all the ingredients already in my pantry or fridge. They are salty, a little sweet, and nutty from the sesame oil. Also they are equally delicious cold, I might have figured that out by sneaking a bite the next morning as I was getting milk for my cereal… 🙂
Anyways, this meal was super easy and super quick, it was done in under 30 minutes. The tuna takes literally 10 minutes to make max, including prep time. The noodles take 5 minutes, not including waiting for the water to boil. So you definitely need to make this for dinner tonight.
as adapted from Steamy Kitchen
- about 1/4 cup sesame seeds (can use black or white, or a mixture)
- 2 pieces tuna fish fillet (about 1 pound)
- wasabi paste (my grocery store didn’t have pre-made wasabi paste, so I got powdered wasabi and added water)
- 1 tablespoon cooking oil
Pour sesame seeds in a shallow bowl. Pat the tuna dry and smear the wasabi onto both sides of the tuna. Jaden suggests using a teaspoon of wasabi, but I ended using more because Jeff and I really like wasabi. I think used about a tablespoon altogether. Season the tuna with salt. Then put the wasabi-smeared tuna into the sesame seeds, coating the tuna on both sides.
Heat a frying pan over medium high heat with enough oil to coat the bottom of the pan. When the oil starts shimmering, carefully place the tuna in the pan. Cook for about 2 minutes and then flip and cook for 1 minute. Do not overcook the fish!! It will dry out and you will be sad, so don’t do it! Also, be careful not to burn the sesame seeds. If you see that they are getting too dark, turn the heat down to medium.
as adapted from Pioneer Woman
- 12 ounces soba noodles (you can use thin spaghetti or angel hair)
- ¼ cup soy sauce
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 3 tablespoons pure sesame oil
- ½ teaspoon chili sauce (like Sriracha)
- 4 whole green onions, sliced thin
Boil the noodles according to package directions, the soba noodles I was using only took 3 minutes. Mix the remaining ingredients, except the green onions, in a large bowl. These measurements aren’t exact, just use it as a base and adjust according to taste, I added a little more soy sauce and more sesame oil. When the noodles are done, drain and pour directly into the bowl with the sauce mixture. Toss with tongs and then top with the green onions. Serve warm or cold, the leftovers would be amazing as a cold lunch!