L’Artisan: Spicy Seared Tuna Togarashi
with Crunchy Peanut Noodle Salad
Cooking time
30 minutes
Servings
2/4
Calories
960 /serving
Shichimi togarashi is the salt and pepper of Japan—meaning it’s used to season and elevate just about everything. While the specific spices can vary, it commonly includes hot chilies, ginger, sesame seeds, dried seaweed and citrus peel. Use our togarashi as a dry rub on gorgeous wild-caught tuna steaks, seared on the outside for a luscious pink interior. Serve them over umami-tinged noodles laden with colourful veggies. Garnish with crunchy toasted peanuts, fresh cilantro and scallion and let loose the Land of the Rising Sun.
We will send you:
- 2 Wild-caught tuna steaks
- 150g Shredded cabbage
- 100g Matchstick carrots
- 1 Bunch of cilantro
- 1 Scallion
- 1 Sweet pepper
- 25g Chopped peanuts
- 30g Peanut butter
- 225g Fresh Shanghai noodles
- 60ml Creamy, Thick Tamari & Garlic vinaigrette
- 6g Shichimi Togarashi (chili pepper, orange peel, black sesame seeds, seaweed, white sesame seeds, Japanese pepper, ginger)
Contains: Tuna, Peanuts, Sesame, Soy, Wheat
You will need:
Strainer
Medium pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
6 g
Sodium
630 mg
Total Carb
90 g
Sugars
12 g
Protein
58 g
Fibre
8 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a small bowl, combine the peanut butter, vinaigrette, 2 tbsp water (double for 4 portions) and S&P.
Make the noodle salad
Core and thinly slice the sweet pepper lengthwise. Thinly slice the scallion crosswise, separating the white bottom and green top. Roughly chop the cilantro leaves and stems. In a large bowl, combine the noodles, cabbage, sweet pepper, carrots, white bottom of the scallion, ⅔ of the cilantro, ⅔ of the sauce and S&P.
Toast the peanuts
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the peanuts and toast, stirring frequently, 1 to 2 min., until golden brown and fragrant. Transfer to a bowl and season with S&P. Wipe out and reserve the pan.
Cook the tuna
Pat the tuna dry with paper towel; season with the shichimi togarashi (add ½ for medium spicy) and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium rare, or until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the noodle salad between your plates. Top with the tuna. Garnish with the peanuts, green top of the scallion and remaining cilantro. Serve the remaining sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
