These 25-minute Seared Tuna Noodle Bowls are a flavorful meal that’s perfect for a quick weeknight dinner or a special occasion. The combination of fresh ahi tuna fillets with the light and springy soba noodles is simply irresistible.
The noodles are tossed in a quick ponzu sauce that takes minutes to make, while the tuna is pan seared in a white and black sesame seed crust, which adds a nutty taste and a slightly crunchy texture. For another quick-and-easy noodle recipe, try my spicy chili oil noodles next!
You can customize the toppings however you like. I like thinly sliced green onion, fresh cilantro, pickled ginger, Thai chiles for heat, and fresh lime wedges. The best part is that noodle bowls can be enjoyed hot, room temperature, or cold, meaning these are great year round (and are perfect for meal prepped lunches!).
I cook seafood more than anything else, so if you’re looking for more easy, restaurant-worthy seafood dishes try my Ahi Tuna Poké Bowls, crispy rice topped with spice tuna, or tuna tartare with soy and ginger next!
Ingredient Notes
- Ahi tuna fillets: Be sure to buy sushi-grade raw tuna for this recipe, as it will be just barely seared on both sides. When you consume raw (or mostly raw) seafood, it’s best to buy the highest quality.
- Sesame oil: A little toasted sesame oil will be brushed on the fillets, which helps the seasoning stick.
- Kosher salt, black sesame seeds, and white sesame seeds: To season and add flavor to the tuna.
- Soba noodles, ramen noodles, or udon: This is a versatile recipe — use whichever noodles you like best! I’m using soba noodles.
The ponzu sauce comes together simply and has a bright, citrusy taste. In addition to ponzu, you’ll need mirin or rice vinegar, ginger, fish sauce, sesame oil, sugar, sriracha and lime juice.
Step-by-Step Instructions
These are incredibly simple to make! All you need to do is sear ahi tuna fillets (we like to season them with sesame oil, Kosher salt, and a mix of black and white sesame seeds), cook some soba noodles according to package instructions, then toss with our simple ponzu sauce.
To make the noodle bowl sauce, combine ponzu, mirin, ginger paste, fish sauce, sesame oil, sugar, Sriracha, and lime juice in a bowl, then whisk to combine.
Next, sauté the aromatics. Heat a little neutral oil in a nonstick skillet over high heat. When hot, add sliced scallions and chopped garlic. Cook until fragrant, about 1-2 minutes, then pour the garlic mixture into the ponzu sauce. Place the cooked noodles directly in the sauce, then divide between bowls.
Serve with sliced tuna and your favorite garnishes, such as scallions, cilantro, Thai red chillies, sesame seeds, and pickled ginger. Pickled daikon and carrots would be great here too!
Expert Tips
- Tuna: Since the tuna is being served rare, we recommend using sushi grade ahi tuna. Totally fine to use frozen sushi-grade, just allow it to thaw completely.
- Pat dry with paper towels: This helps the sesame seeds and salt adhere to the fish.
- Don’t overcook the tuna! This recipe really is best when the seared tuna is served rare. Look for an internal temperature of 120F.
- Slice against the grain! Use a sharp knife and slice the seared tuna against the grain. This ensures that each bite is tender and easy to bite into.
To ensure this is gluten-free: Soba noodles are traditionally made from buckwheat and water, so they’re naturally gluten-free. However, you should be sure to check the labels on the ponzu sauce ingredients to make sure you’re using all gluten-free products.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The noodles and sauce can be prepped and cooked ahead of time. They’ll keep in the fridge for up to 5 days. The tuna can be prepped earlier in the day, but you want to sear it the same day you bring it home from the store.
- Leftovers and storage: Seared tuna will keep in a refrigerator for an additional 2 days. Be sure to seal it in an airtight container. Remember, seafood has a shorter shelf life than poultry or meat.
- To reheat later: First, let me say this is absolutely delicious cold. Truly! If you want to reheat the noodles or serve them above room temperature, we recommend removing the tuna (just enjoy that cold so it doesn’t over cook) and then reheating the noodles in a saucepan or skillet over medium-high heat just until warm. It’ll only take a few minutes.
- We do not recommend freezing these leftovers. Enjoy fresh!
Serving Suggestions
All these noodles bowls need is a veggie side dish to complete! I love sautéed bok choy, but blistered shishitos, my 15-minute blistered string beans, or edamame would pair beautifully.
A few other suggestions:
- Seaweed salad
- Miso soup
- A light cucumber salad
- Sautéed garlic spinach and white beans
- Roasted vegetables
Substitutions and Variations
- Soba noodles: If you can’t find soba or simply prefer to use a different type of noodle, that’s fine! Whole wheat or rice noodles are available in many markets. You can also use ramen noodles (either fresh or from a package, just ditch the seasoning blend) or make seared tuna rice bowls instead.
- Tuna: Feel free to experiment with other varieties of sushi-grade seafood, such as salmon, yellowtail, or scallops.
- Vegetables: Add other veggies if you like! Bell peppers, edamame, bok choy, snap peas, snow peas, or thinly sliced radishes would pair well.
So quick, so easy, and so versatile! My favorite part is that these noodle bowls can be enjoyed straight out of the fridge cold. Yum!
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25-Minute Tuna Noodle Bowls
Equipment
Ingredients
For the tuna
- 2 (4-5oz) ahi tuna fillets (look for tuna with a deep red color)
- 1 Tbsp sesame oil
- 1 tsp Kosher salt, divided
- ¼ cup black sesame seeds
- ¼ cup white sesame seeds
For the sauce
- ⅓ cup ponzu
- 2 Tbsp mirin or rice wine vinegar
- 2 tsp ginger paste, or a 1-inch piece of fresh ginger, peeled and grated
- 2 tsp fish sauce
- 2 tsp sesame oil
- 2 tsp granulated sugar
- 2 tsp sriracha, can substitute with wasabi paste or chili oil
- Juice of 1 lime about 2 Tbsp
- 4 Tbsp canola oil, or other light, neutral oil, divided
- 3 scallions, thinly sliced
- 3 garlic cloves, finely chopped
For the noodle bowls
- 6 oz soba noodles, ramen noodles, or udon, cooked according to package instructions
- Serving suggestions: thinly sliced scallion, 1-2 Thai red chilies, fresh cilantro, sesame seeds, lime wedges, and pickled ginger
Instructions
- Prepare the tuna. Pat the tuna dry on both sides with paper towels, then brush each filet lightly with sesame oil. Season each tuna steak with ½ tsp Kosher salt. Mix ¼ cup black sesame seeds and ¼ cup white white sesame seeds together on a plate or sheet tray. Firmly press the tuna filets into the sesame seeds to coat on all sides.
- Make the sauce. Whisk together ⅓ cup of ponzu, 2 Tbsp mirin, 2 tsp ginger paste, 2 tsp fish sauce, 2 tsp sesame oil, 2 tsp sugar, 2 tsp sriracha, and the juice of 1 lime in a large bowl.
- Sauté the aromatics. Heat 2 Tbsp neutral oil in a large nonstick skillet over high heat. When hot, add thinly sliced scallions and 3 chopped garlic cloves, then cook, stirring often, for 1-2 minutes, or until very fragrant. Pour the scallion and garlic mixture into the sauce, then stir well to combine. Gently wipe out the pan.
- Sear the tuna. Return the pan to medium-high heat, then add remaining 2 Tbsp neutral oil. When just barely smoking, carefully add the tuna fillets, cooking for 30-60 seconds per side for rare, or 1-2 minutes per side for medium. Transfer the seared tuna to a plate. Allow to cool slightly.
- Dress the noodles. Add the cooked soba noodles directly to the sauce, then gently toss to thoroughly mix. Divide the noodles evenly between two bowls.
- Assemble, then serve. Thinly cut tuna across the grain into slices about ¼ -inch thick, then divide between bowls. Garnish with scallions, Thai red chiles, fresh cilantro, sesame seeds, and lime wedges. Pickled ginger can be added to the bowls or served on the side. Enjoy hot, room temperature, or cold.
Notes
- Nutrition facts do not include garnishes.
- To make-ahead: The noodles and sauce can be prepped and cooked ahead of time. They’ll keep in the fridge for up to 5 days. The tuna can be prepped earlier in the day, but you want to sear it the same day you bring it home from the store.
- Leftovers and storage: Seared tuna will keep in a refrigerator for an additional 2 days. Be sure to seal it in an airtight container. Remember, seafood has a shorter shelf life than poultry or meat.
- To reheat later: First, let me say this is absolutely delicious cold. Truly! If you want to reheat the noodles or serve them above room temperature, we recommend removing the tuna (just enjoy that cold so it doesn’t over cook) and then reheating the noodles in a saucepan or skillet over medium-high heat just until warm. It’ll only take a few minutes.
- We do not recommend freezing these leftovers. Enjoy fresh!
- Be sure to buy sushi-grade ahi tuna for this recipe. Look for fish that is bright red, not at all brown, and has a fresh ocean smell.
- If you prefer to eat the tuna cold, sear it ahead of time, then wrap whole filets tightly in plastic wrap and chill in a fridge for at least 30 minutes before serving.
- Japanese noodles are often sold in 9oz packages and divided into 3 individual portions. You can easily scale this recipe up or down to fit your desired serving size.
- Other topping suggestions: avocado, bean sprouts, chili oil, chili flakes, wasabi, edamame, bok choy, snap peas, thinly sliced radishes, or cucumbers.
Nutrition
Photography by: Megan McKeehan
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