Seared Tuna Soba Noodle Bowls
Ingredients
For the Soba Noodle Stir Fry:
- 9.5 oz soba noodles package
- 1 tbsp avocado oil
- 1/2 tsp toasted sesame oil
- 1 fresno chili, thinly sliced (a small jalapeno is ok too)
- 2 cloves garlic, minced
- 8 oz snow peas
- 1/2 cup matchstick carrots
- 1/2 tsp ginger powder
- 3 tbsp coconut aminos
- 2 tbsp fresh lime juice
For the Seared Tuna:
- 4 4oz fresh bigeye or ahi tuna filets
- 4 tsp Everything but the Bagel seasoning
- 2 tbsp avocado oil
For Serving:
- 1 avocado, sliced, for serving
- 1/2 watermelon radish, sliced thin, for serving
- 1 lime, sliced into wedges, for serving
Instructions
For the Soba Noodle Stir Fry:
- Bring a pot of water to a boil. Once boiling add the soba noodles and cook according to the package instructions. Drain, rinse well and set aside.
- Heat a wok or large skillet over medium-high heat with avocado oil and sesame oil. Add the Fresno chilis, garlic, snow peas, carrots and ginger powder. Sautee, stirring, until snow peas are slightly charred and tender, about 3-4 minutes.
- Add the soba noodles, coconut aminos and fresh lime juice. Continue cooking, stirring, until all flavors are combined, 3 to 4 minutes.
- Remove the stir fry from the heat but cover to keep warm while you prepare the tuna steaks.
For the Seared Tuna:
- Place the Everything But the Bagel seasoning on a plate and coat both large sides of the tuna filets so that it is completely and evenly coated.
- Heat a skillet over high heat with 2 tablespoons avocado oil. Swirl the pan so the oil evenly coats the pan. The skillet should be very hot. Sear tuna steaks, about 30 seconds per side for rare and 90 seconds per side for medium rare and warm in the center. Transfer to a cutting board and let rest for a minute. Using a very sharp, good knife, carefully slice the tuna steaks.
- Serve the tuna steaks with the soba noodle stir fry along with sliced avocado, watermelon radishes, and a wedge of lime. Enjoy!