4 ounces brown rice pad Thai noodles, cooked according to package directions, rinsed in cold water, and drained
2 teaspoons dark sesame oil
2 teaspoons ground chile paste*
1 teaspoon black sesame seeds
½ teaspoon grated fresh ginger
½ teaspoon satsuma zest
2 tablespoons vegetable oil
2 (5-ounce) tuna steaks (about ¾ inch thick)
¾ teaspoon ground black pepper
½ teaspoon kosher salt
Instructions
In a small bowl, whisk together satsuma juice, mirin, soy sauce, and vinegar. Set aside.
In another small bowl, gently toss together satsuma sections, cilantro, and red pepper. Set aside.
In a medium bowl, toss together cooked noodles, sesame oil, chile paste, sesame seeds, ginger, and zest. Set aside.
In a medium skillet, heat vegetable oil over medium-high heat. Sprinkle tuna with black pepper and salt. Add tuna to skillet; cook until browned on both sides, about 2 minutes per side. Reduce heat to medium; cook until medium (pink in center), about 2 minutes more per side. Remove from skillet; let rest for 10 minutes. Cut into slices.
Divide noodles and tuna between 2 serving plates. Serve with sauce and salsa.
Notes
*We used sambal oelek.
Recipe by Louisiana Cookin' at https://louisianacookin.com/seared-tuna-spicy-noodles/