Bursting with bright, citrus flavor, our satsuma ponzu sauce pairs perfectly with seared tuna and rice noodles.
Seared Tuna with Spicy Noodles
Yields: 2 servings
- 2 tablespoons fresh satsuma juice
- 2 tablespoons mirin (sweet Japanese rice wine)
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 cup chopped fresh satsuma sections
- 2 tablespoons chopped fresh cilantro
- ⅛ teaspoon crushed red pepper
- 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
- 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.
*We used sambal oelek.