Seared Tuna on Noodles with Peanut Sauce
I had a strange thing happen the other night. I was craving fish, and bought a lovely piece of fresh tuna to make for dinner. But when I brought it home, I couldn’t for the life of me figure out something to do with it that sounded edible. I know many home cooks struggle with this very thing – what the heck should I make for dinner? I thought you might take comfort in knowing that even someone like me who cooks for a living struggles with that!So I just seared the tuna off with a little soy sauce quickly and stuck it in the refrigerator for the next day. Sure enough, as soon as lunch time rolled around and I started feeling hungry, I knew what sounded good: sliced tuna over some peanut sauce laced noodles with some of those green onions that keep growing on my windowsill. You can make extras of this peanut sauce if you like and store it in the fridge for a week or so. Since it has fresh garlic in it, just don’t let it linger too long!
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2-4 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 clove garlic, minced
- ½ teaspoon ginger powder
- 4 ounces whole wheat spaghetti or soba noodles, cooked and drained
- red pepper flakes, to taste
- ½ cup grated carrots
- 6 ounces fresh ahi tuna, seared in a nonstick skillet, then sliced
- ¼ cup chopped green onions
- Combine peanut butter, soy sauce, water, vinegar, garlic and ginger in a small microwavable container and heat just enough to soften the peanut butter, then cover and shake vigorously until smooth.
- Toss cooked pasta with the sauce, then add red pepper flakes to taste. Stir in carrots and divide between two plates. Top with the seared salmon and garnish with the chopped green onions.