S&T Salad

Soba noodles and tuna make a beautiful pair in this color-studded one-dish meal that’s cool enough for summer, yet spicy enough for any season. Find soba noodles in the Asian food aisle at most large grocery stores.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 240
Total fat 6.3g
Sat fat 1g
Mono fat 2.6g
Poly fat 2.5g
Protein 22 g
Carbohydrate 24g
Fiber 2.9 g
Cholesterol 34 mg
Iron 1.9 mg
Sodium 570 mg
Calcium 62 mg

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Ingredients:

6 ounces uncooked soba (buckwheat noodles)
Cooking spray
1 pound sushi-grade tuna steak (ahi tuna)
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
1 cup finely chopped English cucumber
1 cup shredded carrot
½ cup julienne-cut radishes
⅓ cup finely chopped red bell pepper
¼ cup finely chopped green onions
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon peanut oil
1½ teaspoons dark sesame oil
Pinch of Stevia or other non-sugar sweetener
½ teaspoon crushed red pepper
2 tablespoons sesame seeds, toasted

PREPARATION:
1. Cook noodles according to package directions. Drain, rinse under cold water and set aside to drain some more as you prepare the rest of the dish.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of tuna with ¼ teaspoon salt and black pepper. Place tuna in pan, and cook for 3 minutes on each side or until desired degree of doneness. Transfer to a platter to cool slightly before cutting tuna into 6 equal pieces.

3. In a large bowl, combine noodles with remaining ¼ teaspoon salt and remaining ingredients except sesame seeds. Toss well to combine.

4. Arrange 1 cup noodle mix on each of 6 plates. Top each serving with 1 piece of tuna and a teaspoon of sesame seeds.

Serves 6, 1 cup of noodles, 1 piece of tuna, 1 teaspoon sesame seeds each







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