Here’s another recommended recipe we found from olivemagazine.com.
Reference Link:
Seared tuna with ponzu dressing and coriander rice noodles:

• 1 large lime

  juiced

• 2 tsp soy sauce
• 1 tsp mirin
• sesame oil
• 1 tuna steak

  about 100g

• 1 tsp sesame seeds
• 1 nest rice noodles
• 1 tsp rice vinegar
• 1 small red chilli

  seeded and diced

• ¼ cucumber

  seeded and sliced

• a bunch coriander

  chopped

Nutrition: per serving

• kcal400
• fat6.5g
• saturates1g
• carbs54.1g
• sugars3.5g
• fibre2.8g
• protein19.9g
• salt1.9g

Method

• step 1

  To make the ponzu, mix half the lime juice, and all of the soy sauce and mirin in a small pan and cook on a low heat until thickened, about 5 minutes. Leave to cool. Brush 1 tsp sesame oil over the tuna steak, season, and scatter over the sesame seeds. Leave at room temperature while you cook the noodles.

• step 2

  Pour a kettleful of boiling water over the noodles and leave to soak for 5 minutes or until tender. Drain and rinse under cold water, leave to drain in a sieve.

• step 3

  Mix ½ tsp sesame oil, the rice vinegar, chilli and remaining lime juice. Toss with the drained noodles and cucumber. Heat a grill pan to hot and sear the tuna for 15-30 seconds on each side, or longer if you like. Leave to rest while you toss the coriander with the noodles. Serve with the tuna and ponzu dressing drizzled over.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

Read full article here:
Seared tuna with ponzu dressing and coriander rice noodles

reco low-cal