Blackened Ahi Tuna on Stir Fried Buckwheat Soba Noodles

So, let me begin this post by saying I’m not a huge fan of cooked fish these days. I used to love the stuff – salmon, halibut, tilapia, etc., - I loved it all. Over time, however, I grew less fond of cooked fish and more fond of sushi, which, of course, is typically raw. There is one fish, however, that boldly straddles the line between cooked and raw with grace and style. That’s right, I’m talking about tuna.

Tuna is an incredibly versatile fish, and I enjoy it both cooked and raw. What I’ve found recently though, is that tuna is even better seared – cooked on the outside, rare on the inside. Truly the best of both worlds! I’ve seared my fair share of tuna steaks in my time, both ahi and albacore, and I have to say, this is my favorite recipe yet. Try it and I’m sure you’ll agree!

Recipe adapted from All Recipes

Difficulty: Medium
Active Prep Time: About 30 minutes
Total Prep Time: About 4 hours
Special Equipment: None

Fish Prep Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 4 tuna steaks

Rub Ingredients:

• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon garlic powder
• 4 tablespoons olive oil

Stir Fry Ingredients:

• 1 package buckwheat soba noodles (about 12 ounces)
• 1 cup fresh chopped broccoli or baby broccolini
• 1/4 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1/2 cup soy sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon sesame seeds
• 1 tablespoon honey
• 1 teaspoon Sriracha hot sauce
• 2 cloves minced garlic
• 2 tablespoons olive oil

Instructions:

1. (Start with Fish Prep) Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.

2. Begin to cook your soba noodles according to the instructions on the package. While they cook, mix soy sauce, sesame oil, sesame seeds, honey, Sriracha, and garlic in a bowl and set aside.

3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.

4. Begin the noodle stir fry at this point. Heat 2 tablespoons olive oil in a large pan and add noodles and mixed vegetables. Cook for about 2 minutes, then pour on the sauce. Continue cooking over medium heat for 10 – 15 minutes, or until vegetables are cooked, stirring frequently.

5. Heat 2 tablespoons olive oil in a large, flat skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes, then remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes. When finished, remove from heat immediately.

6. Lay tuna steak on a bed of noodles, and serve. Open a window and let in some air, cause this fish is hot!