Spice Crusted Tuna with Low Sodium Asian Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entree, salad, pasta
Cuisine: French-Asian Fusion
Serves: 4
Ingredients
  • Spice Crusted Tuna - recipe on page 304 of Dorie Greenspan's Around My French Table
  • 1 package rice noodles
  • 1 red chili, diced
  • 5 green onions, diced
  • 1 package Enoki Mushrooms
  • 1 Persian cucumber, halved/diced
  • 1 red bell pepper diced
  • 3 slices ginger, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon Bragg Liquid Aminos (can use soy sauce if not on low-sodium diet)
  • Cilantro to garnish
  • ½ cup chopped peanuts
Instructions
  1. Prepare tuna as described in Around My French Table by Dorie Greenspan.
  2. Heat pot of water to boiling, add rice noodles and cook as directed.
  3. In large skillet, heat 1 tablespoon sesame oil. Add red chili, onions, red bell pepper, mushrooms and ginger and sauté for 4-5 minutes over medium heat.
  4. When rice noodles are cooked, add rice noodles to skillet. Add Bragg Liquid Aminos to noodle mixture and toss until fully coated. Add diced peanuts, and cucumbers to the mixture and lightly heat through about 1 minute.
  5. To serve, place noodle mixture in a bowl, top with sliced Spice Crusted Tuna and garnish with cilantro.
Recipe by Tout va bien! (tm) at https://christymajors.com/french-fridays-deja-vu-spice-crusted-tuna/