Meatless

Tuna: Teriyaki and Soba Noodles

Ingredients

  • 4 (6 oz.) Ahi tuna steaks
  • 1/4 c. reduced sodium teriyaki sauce
  • 2 Tbls. rice vinegar
  • 1 Tbls. chopped fresh ginger root
  • 1 t. sugar
  • 2 cloves garlic, peel and minced
  • 6 oz. soba noodles
  • 1/2 lb. sugar snap peas, strings removed
  • small red pepper, seeded and thinly sliced
  • 2 scallion onions, thinly sliced
  • Additional teriyaki sauce for noodles, optional

Instructions

In a small bowl, stir together teriyaki sauce, vinegar, ginger, sugar and garlic. Reserve 3 tablespoons for the noodles. Marinate tuna in the remaining teriyaki sauce mixture for at least 15 minutes.

Prepare soba noodles following package directions, adding snap peas during the last 3 minutes of cooking. Drain, rinse and place in a medium-sized bowl. Toss with red pepper slices and reserved teriyaki sauce mixture. Let stand at room temperature.

Coat a grill pan with non-stick cooking spray and heat over medium-high heat. Grill tuna for 3 minutes. Turn and grill for an additional 2 minutes for medium doneness.

Serve with soba noodles and garnish with scallions. Toss noodles with additional teriyaki sauce, if desired.

NOTE: Do not overcook the noodles or they will get mushy.