Prep 30 mins
Cook 10 mins
After searching on this site for seared Ahi Tuna recipes, I wasn't able to find anything like mine. This is a healthy, amazing light dinner for any time of the year but especially yummy for Spring and Summer dining in the sun. The nice thing about this recipe is you can add more or less of the ingredients to your own personal tastes. I love cilantro and lime, so I tend to add more of these ingredients.
- 2 -6 ounces ahi tuna steaks
- 1 (8 ounce) package rice noodles
- 1⁄2 cup low sodium soy sauce
- 2 limes, juice and zest
- 2 cloves of minced garlic
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 4 tablespoons of freshly chopped cilantro
- Mix all ingredients with the exception of the tuna and the rice noodles in a glass baking dish or other non-reactive container. After mixing, pour the marinade into the dish and then place the tuna steaks in it and coat. Cover and refrigerate for 30 minutes to an hour, turning the tuna about half way through.
- Remove tuna from fridge and let stand at room temperature for about 20 minutes or so. Remove tuna from marinade, shaking off any excess marinade and dry on paper towels. Reserve the marinade.
- Bring a pot of water to a rolling boil and remove from heat. Completely immerse the rice noodles in the boiling water and cover for 10 minutes.
- Heat a saute pan or barbecue iron plate over medium-high heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
- Add the tuna to the hot saute or barbecue plate and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides. Remove and cover.
- Heat the marinade over medium heat until steaming. Drain the rice noodles add tuna steak and toss with the warmed marinade.
- Garnish with additional fresh cilantro and serve.