Prep 10 mins
Cook 1 hr
Tuna with a blast of wasabi. We nearly always have this with sliced crisp-tender green beans folded into the noodles. Finely sliced snow peas work well too.
- 4 fresh tuna steaks, 1-2 inch thick (we like Yellowfin for this)
- 1 tablespoon oil
- 1 teaspoon wasabi (can add more if you dare)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 lb hokkien noodles (any thick noodle is fine) or 1 lb udon noodles (any thick noodle is fine)
- Whisk together marinade of Wasabi, Soy and Sugar until Wasabi is blended and sugar is almost dissolved, pour into flat glass or ceramic dish. Add Tuna steaks, turning to coat all sides. Marinate for at least an hour.
- Heat pan (I prefer cast iron) over med high.
- With tongs shake excess marinade from Tuna and place in hot oil for 3-4 minutes then turn and cook other side to your taste (we like ours pretty rare, but watch the sides so you can see how far they are cooked through.
- When done, remove from pan and set aside. Add all remaining marinade to pan, stir until it bubbles, turn heat to low.
- Nuke the noodles in their packaging then empty them into the pan (along with beans or snow peas, if using) and stir to coat them well.
- Place noodles onto serving platter, top with Tuna Steaks.
Great fish! I changed this recipe slighly as I didn't have any wasabi, so used an equal amount of ground ginger and also used the spenda brown sugar. I also served this with frozen asian veggies and skipped the noodles. Very filling and easy meal to make. Next time I will try it with the wasabi and noodles. Thanks for sharing this keeper!
What a wonderful marinade for tuna! I only had two frozen tuna steaks, but I made the marinade as posted. I had leftover jasmine rice, so didn't do the noodles and served it with frozen microwave asian vegs. The tuna had such a wonderful flavor! I can't wait to try it with the fresh tuna we catch this summer. Thanks for sharing. I will use the marinade over and over!