This great tasting Asian dish is flavored with teriyaki and ginger.
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4 ounces uncooked thin rice noodles, broken in half
1 1/2 pounds (3/4-inch thick) tuna, marlin, or halibut steaks
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Land O Lakes® Butter
1 tablespoon sesame or vegetable oil
2 teaspoons finely chopped fresh garlic
1/3 cup rice vinegar or white vinegar
1/3 cup teriyaki sauce
1 teaspoon finely chopped fresh ginger root
1/4 cup sliced green onions
1 medium carrot, peeled, shredded
2 cups cooked rice
*Substitute 1/4 teaspoon ground ginger.
Cook noodles according to package directions; drain. Set aside.
Sprinkle both sides of tuna steaks with salt and pepper.
Heat butter and oil in deep 10-inch skillet; stir in garlic. Add tuna steaks. Cook over medium heat, turning once, 5-6 minutes or until browned. Stir in vinegar, teriyaki sauce, and ginger root. Reduce heat to medium low; cook 8-10 minutes or until internal temperature reaches 145ºF and fish flakes easily with fork. Use spatula to remove tuna from skillet; keep warm.
Add onions and carrot to sauce in skillet. Cook over medium heat 1 minute. Stir in cooked noodles and rice. Increase heat to medium high;cook, stirring constantly, 2-3 minutes or until heated through.
Serve hot tuna steaks on fried noodles and rice.
Explore reviews fromour online community
I substituted tilapia fillets for tuna steaks, so the fish cooked a little quicker. Served it with a green salad and a simple sesame dressing. A solid recipe; I'll make it again in the future. Good with a light beer.