Sesame Seared Tuna with Tomato & Asian Green-Edamame-Green Tea Noodle Salad


  • 1 7-ounce package Hakubaku Organic Cha-Soba (Green Tea) Noodles
  • 1 bottle Jade Sichuan Peanut Sauce
  • Sriracha (optional)
  • 2 ounces bean sprouts
  • 1 clamshell Earthbound Farm Zen Asian Greens
  • 1 cup shelled edamame
  • 2 large, ripe summer tomatoes
  • black sesame seeds
  • 6 4-6 ounce tuna steaks
  • sesame oil (optional)
  • Asian Sweet Chili Sauce

Cooking Instructions:

  1. Prepare the green tea noodles according to the package directions. Drain.
  2. Transfer the noodles to a bowl & add a generous splash of peanut dressing & a small amount of Sriracha, if desired, to taste. Toss well & set aside for a few minutes to cool.
  3. Toss the bean sprouts with the cooled noodles. Set aside.
  4. Place a handful per person of greens in a mixing bowl. Add the noodle-sprout salad & edamame, tossing well.
  5. Divide the noodle-greens salad between 6 salad plates. Arrange the edamame, noodles, sprouts & greens flat so the tomato & tuna can stack on the plate.
  6. Thickly slice the tomatoes and place a slice on top of each salad.
  7. Sprinkle a layer of black sesame seeds on a flat plate.
  8. Rinse, then dry each tuna steak. Dredge each tuna steak in the sesame seeds, coating all sides with the seeds.
  9. Heat a nonstick pan over medium-high heat. Add a smidge of sesame oil, if desired. Sear the tuna steaks, less than a minute on each side for rare.
  10. Place each sesame seared tuna steak on each tomato slice.
  11. If desired, mix Sriracha & Asian Sweet Chili Sauce, according to your taste preference & served alongside the tuna.

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