Grilled tuna with cucumber-noodle salad
Fresh lime juice
Garlic chili paste
Packaged rice noodles
4 oz, thin variety
6 medium, thinly sliced
½ medium, halved lengthwise, seeded and sliced
Uncooked red onion(s)
¼ medium, thinly sliced
¼ cup(s), loosely packed leaves plus additional for garnish
20 oz, 4 (5-ounce) steaks
½ medium, cut into 4 wedges
- Combine lime juice, vinegar, sugar, chili-garlic sauce, and ¼ teaspoon of salt in medium bowl. Add hot water and stir until sugar dissolves. Set aside to cool.
- Meanwhile, cook rice noodles according to package directions. Rinse with cold water and drain. Add to lime juice mixture. Add radishes, cucumber, onion, and cilantro and toss to combine.
- Heat ridged grill pan over medium-high heat. Brush tuna on all sides with oil. Sprinkle with remaining ¼ teaspoon salt and the pepper. Place in pan and cook, turning once, 6 minutes for rare, or to desired doneness. Cut steaks across grain into ¼-inch-thick slices. Divide noodle salad evenly among 4 plates. Top evenly with tuna and garnish with cilantro leaves. Serve with lime wedges.
- Serving size: 1 tuna steak and 1 1/4 cups noodle salad