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Tuna Steaks on Cilantro Noodles

Posted By Chris On October 14, 2008 @ 9:25 pm In Fitness Food,Main Dishes | 6 Comments

Lisa has running group on Tuesdays, so I try to find recipes that can be prepared relatively quickly and don’t depend on exact timing — and so we can eat as soon as she walks in the door! This pasta dish from Fitness Food fit the bill: tuna steaks are grilled and placed upon a bed of wheat-noodles that have been tossed with plenty of cilantro, green onions, and an asian-inspired dressing. Any recipe that includes the words “one large handful of cilantro” gets my vote!

Lisa says:

Fitness Food rules.

Chris says:

See? You go for a run, you have run-worthy food waiting for you when you get home.

Lisa says:

I love the green onions.

Chris says:

…and of course, the cilantro?

Lisa says:

Of course!

Chris says:

I’d totally make this again if we wanted a quick pasta-and-fish meal. It took all of 20 minutes to make.

Lisa says:

Good, because I’d totally eat it again!

Tuna Steaks on Cilantro Noodles
1 1/2 tbsp lime juice
1 tbsp fish sauce
1 tbsp sweet chili sauce
1 tsp sugar
1/2 tsp spicy sesame oil
oil spray
2 6-oz tuna steaks, at room temperature
8-oz wheat linguine
3 green onions, thinly sliced
1 large handful cilantro leaves, chopped
lime wedges

Mix the lime juice, fish sauce, sweet chili sauce, sugar, and oil in a small bowl with a whisk, and set aside.
Pat the tuna steaks dry and season with salt and pepper. Heat a grill pan over high heat and spray with the oil. Add the tuna and cook for 2 minutes on each side, or until cooked to your liking. Transfer the steaks to a warm plate, cover, and keep warm.
Meanwhile, place the noodles in a large pot of salted, rapidly boiling water and cook according to package directions, until al dente. Drain well. Add half the dressing, half the scallions, and half the cilantro, and toss well.
Divide the noodles between two plates, then place a tuna steak on each. Mix the remaining dressing with the scallions and cilantro and drizzle over the tuna and noodles. Serve with the lime wedges.

2 Servings

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