dinner

Pan-Seared Ahi Tuna with Wild Garlic Pesto and Wilted Radicchio

Name: Pan-Seared Ahi Tuna with Wild Garlic Pesto and Wilted Radicchio
Ingredients: 164.6 g Ahi tuna steaks, wild caught; 51.1 g Noodles, japanese, soba, dry; 250 g Radicchio, raw; 48.2 g Wild garlic pesto; 250 g Onions, sweet, raw; 4 g Seeds, sesame seeds, whole, roasted and toasted

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Ahi tuna steaks, wild caught164.6 g

Noodles, japanese, soba, dry51.1 g

Radicchio, raw250 g

Wild garlic pesto48.2 g

Onions, sweet, raw250 g

Seeds, sesame seeds, whole, roasted and toasted4 g

Instructions

Bring a pot of water to a boil and cook the soba noodles according to package instructions, about 4-5 minutes until al dente. Drain and rinse under cold water to stop cooking.

Season the ahi tuna steaks generously with salt and pepper. Heat a heavy-bottomed cast-iron skillet over high heat until smoking hot. Sear the tuna for 60-90 seconds per side until a crust forms, keeping the center rare. Remove from pan and let rest.

In the same skillet, add the sliced sweet onions and sauté until translucent and beginning to caramelize, about 5 minutes. Toss in the radicchio and cook for 2 minutes until just wilted. Season with a pinch of sea salt.

To assemble, place a bed of soba noodles in a shallow bowl. Top with the warm wilted radicchio and onion mixture. Slice the seared tuna against the grain and arrange over the top.

Spoon the wild garlic pesto over the tuna and garnish with toasted sesame seeds for a final crunch. Serve immediately.