The sweet-and-spicy flavor of salsa and noodles combines perfectly with the rich flavor of tuna. Try this exotic meal paired with a tropical drink such as a Mai Tai. Serves 4.
4 ahi tuna steaks (approx 6 oz each)*
1 T ea Sriracha Asian hot sauce, minced ginger and minced garlic
3 T ea soy sauce and toasted sesame oil
Combine sauces and spices and marinate tuna steaks for 30 min in the refrigerator. Preheat grill on high and cook fish quickly, 2 min per side (best cooked med rare to med and will be dry if overcooked). Top with Papaya-Kiwi Salsa and serve over Sesame Noodle Salad.
1 c papaya, peeled, seeded and diced
1 ripe kiwi, peeled and diced
1/2 T shallots, minced
1/4 c fresh orange juice
1 T lime juice
2 T fresh cilantro, chopped
pinch of salt and pepper
3-4 dashes Sriracha Hot Sauce (as desired)
Combine all, taste and adjust seasonings, as desired.
Sesame Noodle Salad:
8 oz angel hair pasta (dry weight)
1/4 c ea toasted sesame oil and soy sauce
1 T ea Sriracha Hot Sauce, minced ginger and minced garlic
2 T sugar
1 T sesame seeds
1 sm carrot, matchstick cut or shredded
2 green onions, chopped
1/2 pt grape tomatoes, halved
2 T cilantro, chopped
Boil pasta in salted water until done (approx 3 min). Combine remaining ingredients and toss with warm, drained pasta. Serve immediately.
*Swordfish, mahi mahi or prawns can be substituted with great results.
Recipe compliments of the pros at Market of Choice
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