Asian pan seared tuna with peanutty soba noodles

So it’s been really long. Part of the delay was because I took a surprise trip to India. It was my grandfather’s 90th birthday and since no one else in my family has reached that milestone I thought it was important for me to be there to celebrate as he stepped into a brand new year. While I was in India my low GI/low carb diet went for a royal toss….I was eating rice for lunch and dinner and lots of other sweets. Since I got back a few days ago I am trying to get back on track. I must admit that the task was made more difficult since there was hardly anything left in my fridge 😛

I did have some Albacore tuna from Trader Joe’s in the freezer. I defrosted it and thought I would try an Asian twist with some soba noodles on the side. End result – an absolutely lip smacking tuna that I am definitely trying again! I must admit that the pictures in this post don’t look very good. I had forgotten to take pictures so I took some pictures after I had taken a bite out of it 😛 While I am at it I should give due credit to the recipes that inspired me. The pan seared tuna was inspired from here and the soba noodles from here.


2 (6-8 ounce) Albacore tuna steaks (3/4 of an inch to an inch thick)

1 tbsp dark sesame oil

1 tbsp chili oil

2 tbsp soy sauce

1 tbsp grated fresh ginger

2 garlic cloves, minced

1 green onion, thinly sliced

1 tsp lime juice

2 tbsp sesame seeds (for coating)


Mix the marinade ingredients and coat the tuna steaks with it. Cover and refrigerate for a few hours.

Heat a nonstick skillet on medium-high to high heat. When the skillet is hot, remove the tuna steaks and coat them with sesame seeds. Pan sear them for 3-4 mins on each side (or less if you want your tuna medium-rare or less).

Remove from pan and serve with soba noodles. Following is the recipe for the peanutty soba noodles


2 tbsp peanut butter

1 tbsp soy sauce

1 tbsp honey

1 tbsp water

1 clove garlic, minced

1/2 tbsp rice vinegar

1 tsp sesame oil

Ground red chili powder – to taste

2 ounces cooked soba noodles

1/2 cup julienned carrots

1 green onion, thinly sliced


Combine the peanut butter, soy sauce, honey, water, garlic, rice vinegar, sesame oil and ground red chili powder.

Toss cooked soba noodles with the carrots and green onion.

Add sauce and combine to coat everything.

Chill in the refrigerator until ready to eat.

I hope you enjoy this recipe as much as we did. It is really good for a quick weekday dinner if you keep everything ready and simply toss it together.