Teriyaki Tuna and Soba Noodles

By carvalhohm

Ingredients

• 1/4 cup reduced-sodium teriyaki sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chopped fresh ginger
• 1 teaspoon sugar
• 2 cloves garlic, peeled and chopped
• 4 U.S. Pacific-caught tuna steaks, about 6 ounces each
• 6 ounces soba noodles
• 1/2 pound sugar snap peas, strings removed
• 1 sweet red pepper, seeded and thinly sliced
• 2 scallions, thinly sliced
• Additional teriyaki sauce for noodles, optional

Details

Servings 4
Adapted from familycircle.com

Preparation

Step 1

1. In a small bowl, stir together teriyaki sauce, vinegar, ginger, sugar and garlic. Reserve 3 tablespoons for the noodles. Marinate tuna in the remaining teriyaki sauce mixture for 15 minutes.

2. Prepare soba noodles following package directions, adding snap peas during the last 3 minutes of cooking. Drain and place in a medium-size bowl. Toss with red pepper slices and reserved teriyaki sauce mixture. Let stand at room temperature.

3. Coat a grill pan with nonstick cooking spray and heat over medium-high heat. Grill tuna for 3 minutes. Turn and grill for an additional 2 minutes for medium doneness. Serve with soba noodles and garnish with scallions. Toss noodles with additional teriyaki sauce, if desired.