It’s been strangely hot here in San Francisco. I’m talking mid-70s, but still, it is November after all. Because it’s been warm and because both Jordan and I have vigorous commutes, we’ve been in the mood for fresh, light dinners. Last night I made seared tuna over rice noodles with a side of broccolini and mushrooms.
Seared Sesame-Crusted Tuna over Rice Noodles
1 lb rice noodles, cooked, drained and cooled.
For the noodle sauce: Whisk sliced green onion, soy sauce, siracha sauce, sweet chili sauce, rice wine vinegar, and canola oil together. This was seriously approximated – I just threw a bit of everything asian we had in the kitchen together in a bowl.
1 lb fresh tuna
3 T sesame seeds
A pinch of salt
Sprinkle tuna with salt. Coat with sesame seeds, pressing seeds into fillet.
Heat 1 T of canola oil in a sauté pan over high heat until it is just about smoking. Place fish in the pan, sear for 30 – 45 seconds. Flip, sear for another 30 seconds. Remove from pan and slice.
Toss rice noodles with the sauce. Lay sliced tuna over the rice noodles. Enjoy!
Conclusions: Super easy, tasty, and fresh. The only catch: Be mindful not to murder the tuna – it really does only take 30 – 45 seconds per side. Another upside: super gourmet leftovers to take to work/school for lunch.