Grilled Lime Soy Tuna With Noodles

Cooking Light June 2010

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  teaspoons fresh lime juice
• 8  teaspoons  less-sodium soy sauce
• 4  teaspoons canola oil
• 4  teaspoons honey
• 2  teaspoons  minced peeled fresh ginger
• 1  dash  ground red pepper
• 1  garlic clove, minced
• 2 (6 ounce)  tuna steaks (about 1 inch thick)
• 4  ounces  wide rice noodles
• 1⁄4 cup  matchstick-cut carrot
• 4  teaspoons rice vinegar
• 1 1⁄2 teaspoons sesame seeds, toasted
• 1 1⁄2 teaspoons  dark sesame oil
• 1  teaspoon mirin (sweet rice wine)
•  cooking spray
• 1  tablespoon  finely minced green onion

Directions

1. Combine first 7 ingredients in a small bowl. Pour 2 tablespoons juice mixture into a zip-top plastic bag; reserve remaining juice mixture. Add tuna to bag; seal and marinate at room temperature 20 minutes, turning bag once.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain. Combine noodles, carrots, vinegar, sesame seeds, sesame oil, and mirin; toss well.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove tuna from bag; discard marinade. Place tuna in pan; cook 1 1/2 minutes on each side or until desired degree of doneness.
4. Divide noodle mixture between 2 plates; sprinkle each with 1 1/2 teaspoons onions. Cut tuna into thin slices; arrange 1 sliced tuna steak on each plate. Drizzle each serving with 3 tablespoons reserved dressing.