Tuna/Tilapia Tuesday: Grilled Lime-Soy Tuna with Noodles

Ingredients:

8 tsp fresh lime juice

8 tsp less-sodium soy sauce

4 tsp canola oil

4 tsp honey

2 tsp minced peeled fresh ginger

Dash of ground red pepper

1 garlic clove, minced

2 (6oz) tuna steaks

4 oz wide rice noodles

1/4 cup matchstick-cut carrots

4 tsp rice vinegar

1.5 tsp sesame seeds, toasted

1.5 tsp dark sesame oil

1 tsp mirin (sweet rice wine)

Cooking spray

1 tbsp finely minced green onions

Directions:

1. Combine first 7 ingredients in a small bowl. Pour 2 tbsp juice mixture into a zip-top plastic bag; reserve remaining juice mixture. Add tuna to bag; seal and marinate at room temperature 20 minutes, turning bag once.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain. Combine noodles, carrots, vinegar, sesame seeds, sesame oil, and mirin; toss well.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove tuna from bag; discard marinade. Place tuna in pan; cook 1.5 minutes on each side or until desired degree of doneness. Divide noodle mixture between 2 plates; sprinkle each with 1.5 tsp onions. Cut tuna into thin slices; arrange 1 sliced tuna steak on each plate. Drizzle each serving with 3 tbsp reserved dressing. Yield: 2 servings.

Nutrition Facts:

Calories 541; Fat 13.5g (sat 1.6g, mono 6.4g, poly 4.6g); Protein 43.9g; Carb 63.6g; Fiber 2.2g; Chol 74mg; Iron 2.1mg; Sodium 625mg; Calc 66mg.