Hoisin-Glazed Tuna with Asparagus & Rice Noodles
- Total Time
Rice wine vinegar comes in different flavors. We used the plain, not seasoned, variety in this recipe.
uncooked asparagus12 spear(s), medium
uncooked tuna5 oz, use a 1-inch-thick steak
cooking spray2 spray(s)
table salt1 pinch
hoisin sauce1 ½ tsp, divided
unsalted toasted sesame seeds¼ tsp
cooked rice noodles½ cup(s)
cilantro2 Tbsp, chopped
rice wine vinegar1 tsp
low sodium soy sauce½ tsp
- Coat asparagus and tuna with cooking spray; season with salt. Cook on heated grill pan (or skillet), 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 1/4 tsp hoisin sauce; cook each side a few seconds until glazed.
- Slice tuna and drizzle with remaining 1 tsp hoisin; sprinkle sesame seeds over tuna and asparagus.
- Toss warm oodles with cilantro, vinegar and soy sauce.
- Makes 1 serving.