Sesame-Crusted Tuna with Edamame & Tahini Soba NoodlesSesame-Crusted Tuna with Edamame & Tahini Soba Noodles
Sesame-Crusted Tuna with Edamame & Tahini Soba Noodles
Sesame-Crusted Tuna with Edamame & Tahini Soba Noodles
Sesame-Crusted Tuna with Edamame & Tahini Soba Noodles is a delectable and nutritious dish that combines the rich flavors of sesame-crusted tuna with the wholesome goodness of edamame and tahini-infused soba noodles. This recipe offers a delightful fusion of textures and tastes, making it a satisfying and visually appealing meal.
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Recipe - Iowa #704
Sesame-Crusted Tuna with Edamame & Tahini Soba Noodles
Sesame-Crusted Tuna with Edamame & Tahini Soba Noodles
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
8 oz soba noodles
1 cup frozen shelled edamame, thawed
4 Tbs low-sodium soy sauce, divided
2 Tbs sesame oil, divided
2 Tbs white sesame seeds
1 Tbs black sesame seeds
1 tsp salt
1 tsp coarsely ground black pepper
1 lb ahi tuna
3 Tbs vegetable oil, divided
3 Tbs tahini
3 Tbs vegetable broth
2 Tbs rice vinegar
2 Tbs honey
1 Tbs Sriracha sauce
2 tsp fresh ginger, grated
5 cloves garlic, minced
green onions, sliced (for garnish)
Directions
  1. Cook the noodles according to package instructions. Add the edamame in the last minute of cooking. Drain, and rinse with cold water. Transfer to a large bowl. Toss with 1 tablespoon each of soy sauce and sesame oil. Set aside.
  2. On a plate, combine the white and black sesame seeds with salt and pepper. Press the tuna into sesame mixture to completely coat. Heat a large skillet over high heat. Add 2 tablespoons of vegetable oil. Sear the tuna for 30 seconds on each side for medium-rare. Transfer to a plate, and let the tuna rest. To cook further, transfer to a baking sheet. Cook for 10 minutes in a preheated 350° F oven.
  3. In a bowl, whisk together the remaining soy sauce, sesame oil, tahini, vegetable broth, rice vinegar, honey, Sriracha and ginger. Wipe out the skillet. Add the garlic and remaining vegetable oil to skillet. Over medium heat, sauté garlic until golden-brown. Pour the sauce into the pan. Let simmer for 2 minutes or until it begins to thicken. Turn off the heat. Add the noodles, and toss to coat. Transfer to a serving platter. Slice the tuna, and place on top of noodles. Garnish with green onions.
Nutritional Information

Per Serving: Calories: 530, Fat: 26 g (4 g Saturated Fat), Cholesterol: 45 mg, Sodium: 1,640 mg, Carbohydrates: 39 g, Fiber: 4 g, Protein: 38 g

15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
8 oz soba noodles
Not Available
1 cup frozen shelled edamame, thawed
Not Available
4 Tbs low-sodium soy sauce, divided
Kikkoman Soy Sauce
Kikkoman Soy Sauce - 296 Millilitre
$3.99$0.01/ml
2 Tbs sesame oil, divided
Not Available
2 Tbs white sesame seeds
Not Available
1 Tbs black sesame seeds
Not Available
1 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1 tsp coarsely ground black pepper
Not Available
1 lb ahi tuna
Not Available
3 Tbs vegetable oil, divided
Crisco Oil, Pure Vegetable
Crisco Oil, Pure Vegetable - 16 Fluid ounce
$4.19$0.26/fl oz
3 Tbs tahini
Not Available
3 Tbs vegetable broth
Full Circle Market Vegetable Broth
Full Circle Market Vegetable Broth - 32 Ounce
$2.99$0.09/oz
2 Tbs rice vinegar
Not Available
2 Tbs honey
Not Available
1 Tbs Sriracha sauce
Not Available
2 tsp fresh ginger, grated
Not Available
5 cloves garlic, minced
Not Available
green onions, sliced (for garnish)
Not Available

Nutritional Information

Per Serving: Calories: 530, Fat: 26 g (4 g Saturated Fat), Cholesterol: 45 mg, Sodium: 1,640 mg, Carbohydrates: 39 g, Fiber: 4 g, Protein: 38 g

Directions

  1. Cook the noodles according to package instructions. Add the edamame in the last minute of cooking. Drain, and rinse with cold water. Transfer to a large bowl. Toss with 1 tablespoon each of soy sauce and sesame oil. Set aside.
  2. On a plate, combine the white and black sesame seeds with salt and pepper. Press the tuna into sesame mixture to completely coat. Heat a large skillet over high heat. Add 2 tablespoons of vegetable oil. Sear the tuna for 30 seconds on each side for medium-rare. Transfer to a plate, and let the tuna rest. To cook further, transfer to a baking sheet. Cook for 10 minutes in a preheated 350° F oven.
  3. In a bowl, whisk together the remaining soy sauce, sesame oil, tahini, vegetable broth, rice vinegar, honey, Sriracha and ginger. Wipe out the skillet. Add the garlic and remaining vegetable oil to skillet. Over medium heat, sauté garlic until golden-brown. Pour the sauce into the pan. Let simmer for 2 minutes or until it begins to thicken. Turn off the heat. Add the noodles, and toss to coat. Transfer to a serving platter. Slice the tuna, and place on top of noodles. Garnish with green onions.