Easy steps for seared tuna recipe!
The difference between tuna that comes out of a can and tuna steak seared in a pan is like taking a staycation in your back yard or going to Disneyland. Throw in freshly prepared vegetable lo mein and you’ll feel like you’ve traveled around the world.
Start by heating water to boil the noodles while turning most of your attention to the fish. Tasty tuna starts with miso paste—made with fermented soybeans—and sesame seeds. You rub the miso over the steak and press it into the seeds, which add flavor and help give the tuna a nice sear. It won’t take too long to cook, so keep a close eye on it. When it turns a whitish brown, it’s time to flip.
If you want the tuna cooked more, flip it two or three times.
By now, if the noodles are done, turn off the heat so they stop cooking. Then cut your vegetables.
My first choice is a stalk of celery, but the great thing about vegetable lo mein is anything works. Zucchini, squash, mushrooms, bok choy, and cabbage (or coleslaw mix to save time) are a few examples. A red pepper adds color, although yellow, green or orange work too.
Add the noodles in…
Once the tuna is done, you’ll be using the same pan to cook the vegetables while adding a sauce with such ingredients as brown sugar, soy sauce, Siracha, sesame oil and corn starch. The noodles will go in too to create one of the most fantastic dishes you will ever try.
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Huntington’s Kitchen was started to help people living in central Appalachia learn how to find fresh food and make great meals. Led by Chef Marty Emerson, Huntington’s Kitchen is here to help you!
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