Tuna and Thai Noodle Salad

Take the typical tuna and noodle pairing to a new level.

SERVING SIZE: 4

4 fresh tuna steaks

1 cup of shredded or grated carrots

1 lb. of fresh asparagus

2 tablespoons of coarsely chopped cilantro

1/2 cup of crushed salted peanuts

1 tablespoon of chopped fresh mint

1 package of Thai Rice Noodle or Japanese Udon Noodles

3/4 cup of julienned red bell pepper

1/3 cup of thinly sliced green onions

1 tablespoon of chopped fresh ginger

1/2 cup of rice vinegar

2 tablespoons of sesame oil

1 tablespoon of sugar

1 teaspoon of chopped fresh ginger

1/2 teaspoon of Dijon mustard

1 cup of peanut oil

3 tablespoons of soy sauce

1 teaspoon of chopped garlic

1/4 teaspoon of hot chili oil

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.

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