Chilled Sesame-Crusted Tuna Noodle Bowls

Tuna noodle bowls with cilantro and lime.

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Chilled Sesame-Crusted Tuna Noodle Bowls

Looking for a fresh and flavorful dish that's as satisfying as it is flavorful? Look no further than these 25-Minute Seared Tuna Noodle Bowls! The sesame-crusted tuna is melt-in-your-mouth tender, while the soba noodles add a chewy texture with a mild nuttiness. A quick, flavorful lunch or dinner that can be enjoyed warm, room temperature, or straight out of the fridge, making this perfect for meal prep. Gluten-free, dairy-free.

Prep20

Cook5

Total25

Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free

Keyword: ahi tuna, Asian noodle bowl, chef-tested recipe, restaurant-worthy recipe, seared tuna

Servings: servings

Calories: 922kcal

Author: Ari Laing

Equipment

Paper towels

Plate or sheet tray

Large mixing bowl

Whisk

Large nonstick skillet

Spatula

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

Note: Nutrition facts exclude garnishes.
Make ahead: Noodles and sauce can be made ahead and refrigerated up to 5 days. Prep tuna earlier in the day, but sear the same day it’s purchased.
Storage & reheating: Seared tuna keeps up to 2 days, airtight. This dish is great cold; if reheating, remove the tuna and warm the noodles only. Freezing is not recommended.
Tuna tips: Use sushi-grade ahi—bright red with a fresh ocean smell. For cold tuna, sear ahead, wrap tightly, and chill 30 minutes.
Notes: Japanese noodles are often sold in 9-oz packs (3 portions). Scale as needed. Top with avocado, bean sprouts, chili oil or flakes, wasabi, edamame, bok choy, snap peas, radishes, or cucumbers.

Nutrition

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