INGREDIENTS
For the noodle stir fry:
9.5 oz soba noodles package or whole wheat spaghetti
1 tbsp avocado oil
½ tsp sesame oil
1 fresno chili, thinly sliced (or a small amount of jalapeno)
2 cloves garlic, minced
8 oz snow peas
½ cup matchstick carrots
½ tsp ginger powder
3 tbsp coconut aminos
2 tbsp fresh lime juice
For the seared tuna:
4-4 oz fresh bigeye filets
4 tsp everything but the bagel seasoning
2 tbsp avocado oil
For serving:
1 avocado, sliced
½ watermelon radish, sliced thin
1 lime, sliced into wedges
DIRECTIONS
For the noodle stir fry:
1. Bring a pot of water to a boil. Once boiling add the noodles and cook according to the package instructions. Drain, rinse well and set aside.
2. Heat a wok or large skillet medium-high heat with avocado oil and sesame oil. Add the Fresno chilis, garlic, snow peas, carrots and ginger powder. Sautee, stirring, until snow peas are slightly charred and tender, about 3-4 minutes.
3. Add the noodles, coconut aminos, and fresh lime juice. Continue cooking, stirring, until all flavors are combined, 3 to 4 minutes.
4. Remove the stir fry from the heat but cover to keep warm while you prepare the tuna steaks.
For the seared tuna:
1. Place the everything but the bagel seasoning on a plate and coat both large sides of the tuna filets so that it is completely and evenly coated.
2. Heat a skillet over high heat with 2 tablespoons of avocado oil. Swirl the pan so the oil evenly coats the pan. The skillet should be very hot. Sear tuna steaks, about 30 seconds per side for rare and 90 seconds per side for medium rare and warm in the center. Transfer to a cutting board and let rest for a minute. Using a very sharp, good knife, carefully slice the tuna steaks.
3. Serve the tuna steaks with the noodle stir fry along with sliced avocado, watermelon radishes, and a wedge of lime. Enjoy!
