What is the best type of tuna to use for this recipe?

Fresh yellowfin (ahi) tuna is the best choice because it has a firm texture and mild flavor that pairs perfectly with the sesame noodles. Bluefin and bigeye tuna also work well if you can find them.

Can I cook the tuna without a grill?

Yes! A cast-iron skillet or grill pan works beautifully and can create the same flavorful sear as an outdoor grill. (Make sure you turn on the stovetop fan!)

Do I have to cook the tuna rare?

No. Tuna is usually cooked rare to medium-rare, but you can grill it longer if you prefer it more fully cooked. Just be careful not to overcook it, as tuna can become dry.

How do I know when the tuna is done?

For medium-rare tuna, the outside should be seared while the center remains pink. If you are using an instant-read thermometer, aim for about 125°F to 130°F in the center.

Can I substitute another fish for the tuna?

Yes! Salmon, swordfish, mahi-mahi or any other sturdy fish are all excellent options that go well with the sesame flavors.

Can I add some vegetables to this recipe?

100% percent yes! Shredded carrots, sliced cucumbers, edamame, snap peas, or red bell peppers all add color, crunch, and a little extra nutrition.

How long do leftovers keep?

Store leftover tuna and noodles separately in airtight containers in the refrigerator for up to 2 days. The noodles often taste even better the next day as the flavors continue to develop.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Grilled Tuna Sesame Noodles

Grilled Tuna with Sesame Noodles

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This recipe cooks up a delicious grilled tuna with sesame noodles supper in just minutes for a light, healthy, and satisfying meal.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill, Stovetop
Cuisine: Asian

Ingredients

Scale

1 tuna steak, about one pound
2 tablespoons olive oil
Salt and pepper
12 ounces linguine
1/4 cup soy sauce
2 tablespoons sugar
3 cloves garlic, minced
2 tablespoons rice vinegar
2 to 3 tablespoons sesame oil
4 tablespoons canola oil
2 tablespoons hot water
3 green onions, sliced thin
Bibb or other soft lettuce, torn into bite sized pieces

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Instructions

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.
Cook the pasta according to package directions. While the pasta is cooking, whisk soy sauce, sugar, garlic, rice vinegar, canola oil and hot water together in a large bowl.
Add the warm pasta to the bowl with the sauce and toss to coat.
Grill tuna for 1-2 minutes per side over hot grill (this will give you super rare tuna…leave on for another minute or two per side if you like your tuna more well done).
Slice tuna into thin slices. Divide lettuce among plates, top with noodles and tuna slices, sprinkle with green onions and toss.

Notes

- Tuna: Aim for steaks about 1 to 1½ inches thick so they can get a nice sear without overcooking. Look for a deep red or ruby color (not brownish or dull). You can also tell your seafood vendor that you are looking for sushi-grade tuna, especially if you are going to cook it as rare as we do.

- Rice Vinegar: Rice vinegar is a mild, slightly sweet vinegar made from fermented rice….look for it in the international aisle of your supermarket. You can swap in apple cider vinegar if you need to.

- Pasta: We like sturdy linguine for this recipe, but you can use spaghetti or soba noodles as well.

Find it online: https://www.framedcooks.com/grilled-tuna-sesame-noodles/