Take the typical tuna and noodle pairing to a new level.
|4 fresh tuna steaks
||GINGER SOY VINAIGRETTE
|1 package of Thai Rice Noodle or Japanese Udon Noodles
||1/2 cup of rice vinegar
|1 cup of shredded or grated carrots
||1 cup of peanut oil
|3/4 cup of julienned red bell pepper
||2 tablespoons of sesame oil
|1 lb. of fresh asparagus
||3 tablespoons of soy sauce
|1/3 cup of thinly sliced green onions
||1 tablespoon of sugar
|2 tablespoons of coarsely chopped cilantro
||1 teaspoon of chopped garlic
|1 tablespoon of chopped fresh ginger
||1 teaspoon of chopped fresh ginger
|1/2 cup of crushed salted peanuts
||1/4 teaspoon of hot chili oil
|1 tablespoon of chopped fresh mint
||1/2 teaspoon of Dijon mustard
Cook the noodles according to the package description.
When noodles are done, immediately place them into iced water to stop the cooking.
Cut the asparagus into 1" pieces and cook until tender in boiling salted water.
Put the vegetables and noodles in a bowl.
Dress with half the dressing and taste.
Add more dressing, if needed.
Grill the tuna steaks to your liking and place on top of the salad.
Garnish the dish with peanuts.
Note: The dressing is best if made 2-3 hours in advance.