Tuna noodle bowl
For extra flavor, before slicing the tuna, use one teaspoon miso paste to coat the tuna steak. Then, press a few ginger slices onto the top and bottom of the fish. Marinate in the fridge 30 minutes. Remove ginger before cooking. Adapted from the Seared Tuna with Bok Choy and Noodles recipe on the sbs.com.au website.
1/2 lb ahi tuna, sliced about 1/2 an inch thick
1/2 lb Bok Choy, roughly chopped, stalks separated
200 g button mushrooms, sliced
1.5 Tbl olive oil
1.5″ fresh ginger, chopped
1 scallion, chopped
1/4 tsp crushed red pepper
2 cloves garlic, minced
4 oz noodles
- Cook noodles according to package directions.
- Heat two frying pans, one with 1 Tbl olive oil the other with 1/2 Tbl olive oil.
- Gently sauté scallion, chili, garlic and ginger in the pan with the full tablespoon of olive oil for 3-5 minutes.
- Turn up the heat and stir fry the mushroom until semi-soft.
- Add a dash of soy sauce and stalk ends of the bok choy. Continue stir frying.
- When the stalk ends in the first pan begin to soften, add bok choy leaves and continue until cooked through.
- Add seasoned tuna to heated pan with 1/2 Tbl olive oil and cook about 1 minute per side.
- While tuna is cooking, toss cooked noodles in with the bok choy and add a few more dashes of soy sauce.
- Serve immediately on a plate with seared tuna on top.
Approximately 428 calories per serving of Seared Tuna with Bok Choy and Noodles.