Categories: Pasta

Ingredients

• 3 ounces uncooked soba (buckwheat noodles)
• Cooking spray
• 1/2 pound sushi-grade tuna steak
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup finely chopped English cucumber
• 1/2 cup shredded carrot
• 1/4 cup julienne-cut radishes
• 1/6 cup finely chopped red bell pepper
• 1/8 cup finely chopped green onions
• 1 1/2 tablespoons rice vinegar
• 1 tablespoons low-sodium soy sauce
• 1/2 tablespoon peanut oil
• 3/4 teaspoons dark sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 1 tablespoons sesame seeds, toasted

Directions

1. Cook noodles according to package directions; drain and rinse under cold water. Drain; set aside.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of tuna with 1/4 teaspoon salt and black pepper. Place tuna in pan, and cook for 3 minutes on each side or until desired degree of doneness. Transfer to a platter; cool slightly. Cut tuna into 6 equal pieces.

3. Combine noodles, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients except sesame seeds in a large bowl; toss well to combine. Arrange 1 cup noodle mixture onto each of 6 plates. Top each serving with 1 teaspoon sesame seeds and 1 tuna piece.

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