1. Mix all ingredients with the exception of the tuna and the rice noodles in a glass baking dish or other non-reactive container. After mixing, pour the marinade into the dish and then place the tuna steaks in it and coat. Cover and refrigerate for 30 minutes to an hour, turning the tuna about half way through. 2. Remove tuna from fridge and let stand at room temperature for about 20 minutes or so. Remove tuna from marinade, shaking off any excess marinade and dry on paper towels. Reserve the marinade. 3. Bring a pot of water to a rolling boil and remove from heat. Completely immerse the rice noodles in the boiling water and cover for 10 minutes. 4. Heat a saute pan or barbecue iron plate over medium-high heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking. 5. Add the tuna to the hot saute or barbecue plate and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides. Remove and cover. 6. Heat the marinade over medium heat until steaming. Drain the rice noodles add tuna steak and toss with the warmed marinade. 7. Garnish with additional fresh cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
