The Southern husband and I love us some seafood in the summer. It’s light, it’s delicious, it’s good for us and in the case of this particular recipe, it involves cooking some tuna for exactly one minute per side. Yup. One minute. When you put this fact together with my favorite sesame noodle recipe (also super-fast) and a little lettuce – well, summer suppers don’t get too much better.
You should start with the sesame noodles, which I make with linguine but would also be just fine with spaghetti, soba noodles or any other long pasta that you have. I discovered this recipe on the always wonderful Pioneer Woman’s site, and they are perfectly wonderful on their own, or dressed up with shredded chicken, shrimp, or nestled on some lettuce and topped with sliced tuna that has been cooked for two minutes. Yup.
The sesame noodles are as easy as whisking up a quick sauce, cooking the pasta and tossing it with the sauce. Let the noodle sit while you cook the tuna – you definitely could eat this dish piping hot, but with it being summer and all this is one that I like to serve at room temperature. Which lets me go at a leisurely, summertime pace.
On to the tuna! Toss it with a little salt and pepper and olive oil, get the grill nice and hot and grill for one minute per side – that’s if you like it nice and rare like we do. Feel free to keep it on for longer if you like it a bit more well-done – just remember that seafood cooks quickly.
Now slice it up, pop it on top of your sesame noodles, scatter some scallions on top and there you have it…
Serves: 4 servings
- 1 tuna steak, about one pound
- 2 tablespoons olive oil
- Salt and pepper
- 12 ounces linguine, cooked and drained
- ¼ cup soy sauce
- 2 tablespoons sugar
- 3 to 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 2 to 3 tablespoons sesame oil
- ½ teaspoon hot chile oil
- 4 to 5 tablespoons canola oil
- 2 tablespoons hot water
- 3 to 4 green onions, sliced thin
- Bibb lettuce, torn into bite sized pieces
- Place tuna, 2 tablespoons olive oil and salt and pepper in a ziplock bag. Gently rotate until tuna is coated, and set aside in the fridge while you make the noodles.
- Whisk all remaining ingredients (except noodles and green onions) together in a bowl.
- 3.. Pour sauce over warm noodles and toss to coat.
- Slice tuna into thin slices. Divide lettuce among plates, top with noodles and tuna slices, sprinkle with green onions and toss.