The Weekly Update



Seared Tuna and Udon Noodles

Ingredients

1 tsp vegetable oil

2 cups chopped oyster mushrooms

1 tsp chopped garlic

1 tsp chopped fresh ginger

2 tbsp soy sauce

2 tbsp rice wine vinegar

4 tsp honey

1 tbsp sesame oil

1 pound fresh udon noodles

1 1/2 pounds fresh tuna (perfect with our saku tuna)

1 tsp vegetable oil

2 tsp toasted sesame seeds

 

Sauce

2 tbsp soy sauce

2 tbsp pack brown sugar

1/4 cup chopped green onions as garnish

 

How to

In a nonstick frying pan sprayed with cooking oil, heat oil over medium high heat, cook mushrooms garlic and ginger for five minutes. Stir in soy sauce vinegar honey and sesame oil, cook for one minute. Set aside

In a pot of boiling water, cook udon noodles for three minutes until tender but firm. Drain. Toss with mushroom mixture.

Rub tuna with oil and sprinkle with sesame seeds. In a nonstick frying pan sprayed with cooking spray set over medium high heat, cook tuna for one-two minutes per side or until desired doneness. Do not over cook. Sliced thinly.

To make sauce in a small saucepan, combine soy sauce and brown sugar. Bring to a boil. Reduce heat to simmer, cook for one minute or until slightly thickened.

Place noodle mixture on a large platter. Arrange tuna on top. Drizzle with sauce. Serve garnished with green onions.

 

Recipe credit: The Art of Living Well, Rose Reisman

Photo credit: Ms Butcher