Dinner · Japanese · 10 min
Pan-Seared Ahi Tuna with Wild Garlic Pesto and Wilted Radicchio
- Calories
- 700
- Protein
- 56g
- Carbs
- 73g
- Fat
- 22g
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
Method
- 01Bring 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.
- 02Season 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.
- 03In 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.
- 04To 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.
- 05Spoon the wild garlic pesto over the tuna and garnish with toasted sesame seeds for a final crunch. Serve immediately.
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