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Asian Style Grilled Tuna and Noodles

Asian Style Grilled Tuna with Noodles

Asian Style Grilled Tuna and Noodles

Over the years I’ve shared, or even introduced friends to lots of cultural style foods, including a bit of Asian fusion, like today’s Asian Style Grilled Tuna and Noodles dish.

On occasion when it comes to recipe inquiries and upon hearing the ingredient list the sighs begin, followed by various versions on how it’s too much work to prepare.

The thing is some cuisines, including those Asian style, do involve separately prepping at least a few types of vegetables each offering not only their own diverse range of health benefits, but adding a colorful palate to the arrangement.

This being noted, as you get to know a little about the variety of condiments or spices commonly used within a cuisine, you will observe that those same collection of ingredients are used again and again, even in producing various flavor combinations.

For many Asian style dishes some ingredients may already even be part of your pantry such as the sweet component using sugar, brown sugar or honey or other flavoring agents as mustard, orange juice or hot sauce.

With Asian style grilled tuna, a marinade is prepared for the tuna, and then similar ingredients are simply brought together in a different way for the noodles with both parts of the dish including garlic, ginger, soy sauce, hoisin sauce, sesame oil.

Combining these ingredients is an easy mix. It really is that simple, giving us a theme for the day, ‘Don’t sigh, give it a try.’ Hope you like my little rhyme, and that you too will find that it really doesn’t take so much time.

Asian Style Grilled Tuna and Noodles

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Pasta-Rice-Grains, Fish

Cuisine: Asian Style

Servings: 4

Asian Noodle with Tuna

Ingredients

  • For the Tuna Steaks
  • 4-6 fresh tuna steaks around 4-5 ounces each
  • For the Marinade:
  • 1 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped ginger
  • For the Noodles and Vegetables in Sauce:
  • 1 16 ounce box perciatelli or thick spaghetti
  • 1 bunch scallions, chopped finely
  • 1 red pepper, pith and seeds removed, thinly sliced then halved
  • 1-2 carrots, peeled, sliced thinly into julienne strips, then halved
  • 1 1/2 cups shiitake mushrooms, stems removed, sliced
  • 1 tablespoon canola oil
  • pinch of coarse kosher salt
  • handful of fresh chopped cilantro
  • couple pinches sesame seeds
  • Sauce for the Noodles:
  • 2 cloves garlic, fine chop
  • 1 1/2 tablespoon fresh ginger, fine chopped
  • 1/2 cup soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons Mirin or sherry
  • 1 tablespoon honey
  • 1 tablespoon canola oil
  • 1 1/2 teaspoon sesame oil
  • 2 teaspoons Sambal Olek or Sriracha

Instructions

  1. Preparing the Tuna: In a long glass casserole dish, mix together the ingredients for the marinade, set in the tuna steaks, cover with plastic wrap and refrigerate for two hours or longer, turning once halfway through
  2. Grease grill with oil and preheat fifteen minutes before cooking
  3. Remove Tuna steaks from the marinade brushing off any attached garlic and ginger, lightly pat dry with paper toweling. Grill on medium heat and let cook for three minutes before angling the tuna to create grill marks, cook another two minutes, turn over, grill tuna steaks another 3-4 minutes or to desired doneness. Tuna should be medium rare, remove from grill and let sit for a few minutes, thinly slice on an angle, set on top of sauced Noodles and Vegetables
  4. Preparing the Sauce and Vegetables: Cook carrots in boiling water for two minutes, drain, refresh in cold water, transfer to a large platter big enough to hold the cooked noodles and vegetables
  5. Heat a large nonstick pan, add in one tablespoon canola oil, swirl to coat the bottom of the pan then tumble in the shiitake mushrooms shaking pan to avoid crowding, let cook for a few minutes, shake pan, cook another minute or two, sprinkle with a pinch of salt, transfer to the platter with the carrots, once cooled, stir in the red pepper strips
  6. Cook pasta in salted boiling water until al dente
  7. Stir together the sauce ingredients in a saucepan, Drain pasta, immediately toss the pasta into the vegetables in the platter, pour over the heated sauce, toss well then return the pasta with sauce to the large nonstick pan, heat on very low heat tumbling the mixture until the sauce thickens and combines into the noodles, stir through the chopped scallions, toss again, plate the hot noodles and vegetables, top with grilled sliced tuna
  8. Garnish with sesame seeds and fresh chopped cilantro. Serve straight away
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