Spicy Seared Tuna Togarashi
with Crunchy Peanut Noodle Salad
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Shichimi togarashi is the salt and pepper of Japan—meaning it’s used to season and elevate just about everything. Use it as a dry rub on luscious pink tuna steaks. Serve them over umami-tinged noodles laden with colourful veggies, garnished with toasted peanuts, cilantro and scallion.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 1 Scallion
- 1 Sweet pepper
- 150g Shredded cabbage
- 100g Matchstick carrots
- 14g Cilantro
- 30g Peanut butter
- 25g Chopped peanuts
- 60ml Creamy, Thick Tamari & Garlic vinaigrette
- 225g Fresh Shanghai noodles
- 6g Shichimi Togarashi (chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger)
Contains: Peanuts • Sesame • Soy • Tuna • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Medium pan (non-stick if possible)
Total Fat
34 g
Saturated Fat
5 g
Sodium
600 mg
Total Carb
89 g
Sugars
14 g
Protein
57 g
Fibre
7 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
- Halve, 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 often, 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; 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 before slicing.
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.
