CHARLOTTE – It’s reported that over 90% of adults in the United States will modify their eating habits in January- well, at least the first few weeks!!  Ahi tuna steaks contain plenty of nutrients such as vitamin C, selenium, manganese, and zinc – all of which have serious immunity-boosting properties. The protein in ahi tuna fish can also boost your immune system and speed up wound healing by promoting the growth of new tissue!  This recipe is for health and wellness- it is easy to execute and is full of flavor.  Here is to a new experience and a healthy and happy 22’!  Enjoy~

Seared Yellowfin Tuna and Soba Noodle Salad (yield 4 servings)

Prep Time: 60 Minutes | On the Table: 90 minutes

4- 6 oz. Yellowfin Ahi Tuna Loins  |  3 tablespoons Sesame Seeds

1 tablespoon Olive Oil  |  1 tablespoon Sesame Oil

2 cloves Garlic  |  1 teaspoon Ginger, Minced

1 tablespoon Soy Sauce, low sodium  |  1 Lemon  |  1 tablespoon Cilantro, minced

1 Scallion, bias-cut  |  1 Fresno chili, minced  |  ½ teaspoon Coriander, ground

Soba Noodle Salad:

Hakubaku Soba Noodles  |  1 small Napa Cabbage  | 1 Red Onion

3 tablespoons Sesame Seeds  |  6 tablespoons Rice Wine Vinegar

2 tablespoon Soy Sauce, low sodium, 1 tablespoon Brown Sugar  |  8 Thai Basil leaves

1 teaspoon Sesame Oil  |  Juice from 2 limes  | 1 Carrot, julienne

For the Soba Noodle Salad-

Cook off the soba noodles, drain and chill as directed.  Place chilled noodles in a large mixing bowl.  Wash the napa cabbage, and fine julienne with a knife or food processor.  Next- julienne the red onion and carrot.  Roll the basil leaves and chiffonade with a sharp knife.  For the dressing- lightly toast the sesame seeds in a not stick pan over low heat.  Once golden brown, remove from the stove and stir in the brown sugar, soy sauce, lime juice and sesame oil.  Mix well (reserve ¼ cup of the dressing on the side for later).  Combine with the rest of the ingredients to make the chilled soba noodle salad.  Store in your refrigerator until platting.

For the Tuna- Over a large stainless-steel bowl, mix all of the ingredients, EXCEPT for the Tuna and the scallions.  Once blended, coat the Tuna Loins in the marinated and refrigerate for 1 hour.  If you have a cast-iron skillet or a non-stick pan, place over medium-high heat (turn on your exhaust hood- you will need it!).  pour a tablespoon of canola oil in the pan- once the oil starts to smoke, carefully place the tuna steaks in with tongs one-at-time! If you like your tuna medium rare- cook for about 2 minutes on each side.  If you like your tuna more on the completely cooked side, although I wouldn’t recommend it, cook for 5 minutes on each side.

While the tuna is cooking, place a large mound of the chilled soba in the center of the plate, then place the cooked tuna atop the salad, drizzle with the reserved sesame vinaigrette and garnish with bias cut scallions!  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com