Seared Tuna with Spicy Noodles

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
  1. In a small bowl, whisk together satsuma juice, mirin, soy sauce, and vinegar. Set aside.
  2. In another small bowl, gently toss together satsuma sections, cilantro, and red pepper. Set aside.
  3. In a medium bowl, toss together cooked noodles, sesame oil, chile paste, sesame seeds, ginger, and zest. Set aside.
  4. 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.
  5. Divide noodles and tuna between 2 serving plates. Serve with sauce and salsa.
*We used sambal oelek.