Prep and Cook time: 30 minutes
Makes: 4 servings
The sautéed, soy- and sesame-drizzled tuna is accompanied by noodles dotted with fresh shiitake mushrooms and snow peas in a gingered oyster sauce. Start the noodles first, and as they cook, prepare the fish. A tangy cucumber salad would nicely round out the menu.
Ingredients
8 ounces fresh shiitake mushrooms
1/2 cup chopped onion
1 tablespoon minced fresh ginger
2 cups reduced-sodium chicken broth
1 pound fresh Shanghai-style or Udon noodles (about 1/4 in. thick), rinsed and
drained
4 ahi tuna steaks (about 5 oz. each), each about 1 inch thick
8 ounces snow peas, ends and strings removed
1/3 cup prepared oyster sauce
4 teaspoons Asian (toasted) sesame oil, divided
2 tablespoons Soy Sauce
Instructions
1. Remove and discard stems from mushrooms; rinse
mushrooms, pat dry, and slice. Place a wide nonstick frying pan over high heat;
stir in mushrooms, onion, and ginger. Cook, stirring, until onion is soft but
not brown (3 to 5 minutes). Add broth, 2 cups water, and noodles. Bring mixture
to a boil and cook, stirring occasionally, until noodles are barely tender to
bite (6 to 8 minutes).
2. Rinse fish and pat dry. Place another wide nonstick frying pan over high
heat. Add tuna to hot pan and cook, turning once, until fish is lightly browned
on outside but still red in thickest part; cut to test (4 to 5 minutes).
3. Meanwhile, stir pea pods into noodle mixture and cook for 1 more minute. Stir
in oyster sauce and half of the sesame oil.
4. Spoon noodle mixture onto plates and top with tuna. Mix soy sauce and
remaining sesame oil; drizzle over tuna.
Nutritional Information
Per serving: 660 cal., 12% (80 cal.) from fat; 53 g protein; 8.9 g fat (1.0 g sat.); 89 g carbo (8.5 g fiber); 1922 mg sodium; 57 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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