Hoisin-glazed tuna with asparagus and rice noodles
12 spear(s), medium
5 oz, use a 1-inch-thick steak
1½ tsp(s), divided
Unsalted toasted sesame seeds
Cooked rice noodles
2 tbsp(s), chopped
Rice wine vinegar
Low sodium soy sauce
- Coat asparagus and tuna with nonstick spray; season with salt. Cook in a grill pan or skillet over medium-high heat, turning asparagus occasionally and tuna once, until asparagus are tender and tuna is medium- rare, about 4 minutes (or longer if desired). Brush each side of tuna with 1 ml (1/4 tsp) hoisin sauce; cook each side until glazed, a few seconds more.
- Slice tuna and drizzle with remaining 5 ml (1 tsp) hoisin sauce; sprinkle sesame seeds over tuna and asparagus. In a bowl, toss warm noodles with cilantro, vinegar, and soy sauce.
- Serve tuna and aspargus with noodles.