Everything Bagel Crusted Ahi Tuna Steaks with Asian Vegetable Noodle Salad

Tuna steaks are great because they are lean, good for you and cook in just minutes. This whole meal comes together in just 10 minutes. While the everything but the bagel sesame crusted tuna is the star of the show, it is not to be outdone by the colorful flavorful vegetable salad.

I love this meal because the vegetables can all be prepped ahead of time and just tossed in the dressing when you are ready to serve. The dressing is sweet yet tangy and full of contrasting flavors like lime, ginger, honey and soy sauce.

I love pouring the excess dressing over everything- rice, tuna and extra for the dressed salad.

Most of this meal can be found in #traderjoes. I used the frozen tuna, steaks, everything but the bagel sesame seasoning and fresh veggies. They also have a frozen brown rice that would be a perfect 5 minute side dish here. If you don't live near a Trader Joes, most grocery stores carry sushi grade tuna steaks and their own variation of everything bagel seasoning.

Everything Bagel Ahi Tuna Steaks with Asian Vegetable Noodle Salad

2 servings | Prep time: 10 minutes | Cook time: 6 minutes

Notes: For this recipe I used my oxo spiralizer but you could use a knife and slice the vegetables thinly, use a mandolin or even a grater.

Ingredients:

• 2 6 oz ahi tuna steaks (I used #traderjoes frozen tuna steaks, defrosted in the fridge overnight)

• 1 large zucchini (~200g), spiralized

• 1 large carrot (~60g) or 1/2 cup baby carrots, peeled and sliced thinly

• 1/2-1 cucumber (~100g), spiraled into ribbons or sliced thinly

• 1 large bell pepper (~150g/1 cup), spiraled or sliced thinly

• 1/2 cup edamame, removed from pod (~75g)

• 1 avocado, sliced (~2oz)

• Dressing:

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 1 clove garlic

• 1 tsp fresh grated ginger

• 1 tsp honey

• 1 lime plus 1/2 tsp zest

• Optional: 1/2 tsp garlic chili sauce (for kick)

• Toppings: cilantro & lime

Directions:

1. Whisk the dressing ingredients together in a small bowl.

2. Spiralize and/or thinly slice the vegetables. I used the #oxo spiralizer with the thin attachment for the zucchini and bell peppers and the ribbon attachment for the cucumbers. Place in a bowl. If using edamame in its pod, microwave the edamame for just a minute or so in a few tablespoons of water. Drain the water and use your fingers to press the beans out of their pods. Add to vegetables and set aside.

3. Heat a cast iron skillet or sauté pan over medium heat. Rub the tuna steaks with sesame oil and season liberally with salt and pepper.

4. Once the pan is hot, add the steaks to the pan. Sear 2-3 minutes, flip and sear another 2-3 minutes on the second side (2 min/side for rare, 3 min/side for med rare).

5. While the tuna is cooking toss the noodles in the sauce.

6. Use tongs to plate the noodles, leaving any excess dressing in the bowl. Top the noodles with the tuna steaks and pour remaining dressing in the bowl over everything.

7. Shake Everything but the Bagel Seasoning over the tuna steaks. Garnish with ripe avocado slices, cilantro and a lime wedge. Recommend serving this alongside rice.

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both tuna steaks rubbed with sesame oil and vegetable noodle salad. Nutrition facts do not include 2oz avocado topping. For topping with avocado add 45 calories, 4g of fat and 2g of carbs/serving.