after recipe testing Thursday, I’ve locked down this one. let’s be honest… nothing says hangover food like thai peanut noodles or a good lo-mein. and again, let’s be honest… it’s sunday night and I’m hungover from the weekend. enjoy the recipe….
Sesame Seared Tuna over Guilt-Free Peanut Noodles
NOTE: You need a food processor and spiralizer for this recipe.
Servings: makes 2-4 depending on how big of a portion you want.
Time to prepare: 10 minutes
Time to make: 10 minutes
Total time: 20 minutes
For the dressing
- 1 garlic clove, finely minced
- 1 teaspoon finely minced ginger
- 3 tablespoons rice vinegar
- 2 teaspoon soy sauce
- 3 tbsp peanut butter
- 5 tablespoons canola oil
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- pepper, to taste
For the rest
- 1.5 cucumbers
- ¼ cup edamame beans, cooked
- 1 cup of chopped kale
- ¼ cup or less of shredded carrots
- 2 tbsp of slivered almonds
- 2 filets of ahi or yellowfin tuna
- 4 tbsp of black sesame seeds
- 4 tbsp of white sesame seeds
1. Spiralize your cucumbers and add to a bowl. Because cucumbers are made up mostly of water, I dabbed the spirals with paper towel to absorb some of the moistness.
2. Add the edamame, kale, and carrots into the bowl with the cucumber spirals.
3. Add all of the dressing ingredients into a food processor and blend.
4. Add in the peanut butter and blend until creamy.
5. Pour dressing over and mix to combine thoroughly. Place in the refrigerator.
6. Take a rectangular baking dish and add in the sesame seeds. Mix and move around until spread evenly.
8. Add a glug of olive oil to a large sautee pan and heat over medium high heat. Once oil is heated, add in both of the sesame crusted tuna filets. Cook for 2-3 minutes on each side or until done to your preference. If you like it rare, sear on each side for only 1-2 minutes.
10. Take out the bowl of spirals, divide onto plates and top with seared tuna and slivered almonds.