S&T SaladSoba 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.
Total fat 6.3g
Sat fat 1g
Mono fat 2.6g
Poly fat 2.5g
Protein 22 g
Fiber 2.9 g
Cholesterol 34 mg
Iron 1.9 mg
Sodium 570 mg
Calcium 62 mg
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6 ounces uncooked soba (buckwheat noodles)
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
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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