Asian cuisine to me it’s made of many interesting flavors, colours and dishes, usually pretty light and genuine like this sesame tuna with edamame and soba. Asian ingredients can be quite rewarding to any foodie geek and they are pretty easy to be found in grocery stores as well. Soy sauce, sesame oil, and chili sauces are common in various asian dishes, so add them to your shopping list, you won’t regret it. Sesame tuna with edamame and soba is a fusion recipe that represents a full meal. It may seem like a lot to prepare for one recipe, but it’s really not like that, it’s pretty quick and easy to multiply for large quantities. Sesame tuna with edamame and soba is perfect for date nights or small dinner parties.
4 ounces soba (Japanese buckwheat noodles)
1 cup frozen shelled edamame (green soybeans)
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons sweet chili sauce
1 tablespoon dark sesame oil
1/4 cup chopped fresh cilantro
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
4 (6-ounce) U.S. yellowfin or albacore tuna steaks
1/2 teaspoon kosher salt
2 teaspoons canola oil
Start preparing sesame tuna with edamame and soba by cooking soba noodles according to package directions, omitting salt and fat which are not needed. Add edamame for last 3-4 minutes. Rinse with warm water and drain well, then combine 2 tablespoons soy sauce, chili sauce, lime juice, and sesame oil in a medium bowl. Add cilantro and soba mixture and keep warm.
Combine white and black sesame seeds in a shallow dish. Coat tuna with cooking spray and sprinkle evenly with salt. Coat both sides of each steak with sesame seeds, pressing gently to adhere. Heat a large nonstick skillet over medium-high heat. Add oil to a pan and swirl to coat. Add steaks to the pan, then cook for 3-4 minutes on each side or until desired degree of doneness. Slice tuna thinly against grain and finally serve sesame tuna with edamame and soba with noodles.