YOUR SOLIN GENERATED RECIPE
Seared Tuna Rice Noodle Bowl with Savory Broth
Fresh ahi tuna steaks seared in sesame oil and served over rice noodles in a ginger-infused broth, finished with a sprinkle of toasted sesame seeds.
INGREDIENTS
4.5 ounces Yellowfin Tuna steak
1.5 ounces dry Rice Noodles
1.5 cups Vegetable Stock
1 cup chopped Bok Choy
0.5 cup shredded Carrots
1 teaspoon Sesame Oil
1 tablespoon Tamari Soy Sauce
1 teaspoon grated Fresh Ginger
1 clove minced Garlic
PREPARATION
Prepare rice noodles according to package directions by soaking in hot water until tender, then drain and set aside.
In a small pot, bring the vegetable stock, tamari, grated ginger, and minced garlic to a gentle simmer over medium heat.
Add the bok choy and shredded carrots to the simmering broth and cook for 2-3 minutes until the vegetables are tender-crisp.
Pat the tuna steak dry with a paper towel and season lightly with salt and pepper.
Heat the sesame oil in a non-stick skillet over medium-high heat until shimmering.
Sear the tuna for about 1-2 minutes per side for a rare to medium-rare center, then remove from heat and slice into thin strips.
Divide the cooked rice noodles into a large bowl and pour the hot broth and vegetables over them.
Top the bowl with the sliced seared tuna and serve immediately.