Ahi Tuna Soba Noodle Bowls with Ginger-Sesame Sauce
Ahi Tuna Soba Bowls with Bok Choy and Carrots
These warm noodle bowls combine cooked yellowfin tuna with tender-crisp vegetables and a ginger-sesame sauce. Prepare the vegetables and sauce first so the fish can be served as soon as it is ready.
Serves: 4 light meals. Allow about 30 minutes with thawed, portioned tuna; cooking time depends on thickness and equipment.
Ingredients
- 1 lb yellowfin tuna, divided into four similarly thick portions
- 8 oz dry soba noodles
- 2 cups sliced bok choy, washed and drained
- 1 cup shredded carrots
- ½ cup sliced scallions
- ¼ cup chopped cilantro, optional
- 2 tablespoons sesame seeds
- 1 tablespoon neutral cooking oil, plus a little more if needed
Ginger-Sesame Sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- ¼ teaspoon black pepper
- 1–2 tablespoons water, as needed to loosen the sauce
Method
- Mix the sauce ingredients in a clean bowl, starting without the extra water. Prepare the vegetables separately from raw fish.
- Cook the soba according to its package, including any rinsing instructions. Drain well.
- Heat a little of the cooking oil in a large skillet. Sauté bok choy and carrots until tender-crisp, about 3–4 minutes depending on their size. Add noodles and sauce, tossing gently. Add a little water if needed to distribute the sauce. Set aside briefly while finishing the fish.
- Pat tuna dry. Heat the remaining cooking oil in a separate skillet over medium-high heat. Brown both sides, then reduce heat as needed to finish the center. Check the thickest part with a thermometer and cook to 145°F internally. A fixed one- or two-minute sear does not establish doneness.
- Transfer tuna to a clean board and slice with clean utensils. Divide noodles and vegetables among four bowls; add fish, scallions, cilantro and sesame seeds. Serve promptly.
Cooking reference: FDA seafood preparation guidance.
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Noodle and Vegetable Substitutions
Udon, rice noodles or plain ramen noodles can replace soba; follow the chosen noodle's cooking directions and adjust the sauce gradually. Soba can contain wheat, and soy sauce commonly does too. Check every ingredient if making a gluten-free variation.
Try napa cabbage, spinach or thinly sliced bell pepper instead of bok choy. Add cooked edamame or sautéed shiitake mushrooms for variety. Cook each vegetable to its own texture rather than applying one time to all substitutions.
Choose Fresh or Frozen Tuna
Use Frozen Yellowfin Tuna Steaks or Fresh Yellowfin Tuna Steaks. Frozen 5 lb and 10 lb options describe total order weight; this recipe uses 1 lb. For a flavored fresh option, check the seasoning before adding the full sauce quantity.
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Frozen fish ships with dry ice; fresh fish ships chilled with gel ice via UPS Overnight. Follow the package's thawing and wrapping instructions and read the tuna storage guide before preparation.
For a different noodle meal, try ahi pasta with olives, capers and lemon. For rice and nori, see ahi sushi rolls. Browse the Tuna Collection for other formats.
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