Skip to main content

Cold Avocado Yakisoba with Chile-Kissed Ahi #FishFridayFoodies


It's time for Fish Friday Foodies' March event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. And this month Stacy of Food Lust People Love asked us to create recipes using tuna.

Since it's definitely one of my favorite fish, I was excited to get some new recipes to try. Here's the line-up from the #FishFridayFoodies...

Cold Avocado Yakisoba with Chile-Kissed Ahi 
When I was trying to decide what to share, I looked back at previous posts for inspiration. I have seared albacore tuna loins for Seared Albacore Tuna Loin Soft Tacos.


I have flattened it into Carpaccio di Tonno.


I even shared a college-throwback to when my roommate Cyn made casserole with canned tuna, canned mushroom soup, topped with potato chips every single week that it was her turn to cook. Every. Single. Week. For an entire year!


But I went a different direction, making a dish that can be on the dinner table in less than 20 minutes. With fresh herbs and a kiss of chiles, this is delicious. And, with the seared ahi, it's a hearty plate to satisfy those hungry bellies!

Ingredients serves 3

Noodles
  • package of yakisoba noodles
  • boiling water

Sauce
  • 3 ripe avocados
  • juice from 1 organic lemon, approximately 2 T
  • 1 t soy sauce or tamari
  • 1/2 t sesame oil
  • 1 t olive oil + more as needed
  • 1 t fresh cilantro
  • 1 t fresh parsley
  • freshly ground pepper

Seared Ahi
  • 1 lb sashimi grade ahi tuna
  • 1/4 C soy sauce or tamari
  • 1 T sesame oil
  • 1/4 C canola oil, divided in half
  • 1 fresh jalapeno, thinly sliced on the bias
  • 1 clove garlic, crushed and minced
  • 1 pinch red pepper chile flakes

For Serving
  • sesame seeds
  • freshly ground pepper
  • chile paste

Procedure

Noodles
Blanch noodles in boiling water for 1 to 2 minutes, then cool noodles down with cold water. Drain completely.

Sauce
Place cilantro, parsley, and olive oil in a food processor or blender. Pulse until a smooth paste forms. In a large mixing bowl, mash avocados with lemon juice, soy sauce, and sesame oil. Stir in herb paste and season to taste with freshly ground pepper. If the sauce is too thick, thin it with more olive oil or water.

Seared Ahi
In medium mixing bowl, whisk together tamari, sesame oil, half of the canola oil. Stir in jalapeno slices, crushed garlic, and chile flakes. Lay ahi steak in the marinade for at least 5 minutes per side.

In a large, flat-bottom pan, heat the remainder of the canola oil. When the oil is hot, sear the ahi filet on all sides. I usually do it for 30 seconds per side, but you can do it for longer if you prefer it cooked more. We like ours pretty rare. Remove the ahi to a cutting board.

For Serving
Toss your drained yakisoba noodles in the avocado sauce. Place on individual serving plates. Slice your seared tuna across the grain at a slight diagonal. Slice into 1/4" thick pieces by pressing down on the fish and dragging in one, fluid stroke. Don't saw!


Place tuna slices on top of the noodles. Dot each slice with chile paste. Garnish with sesame seeds and freshly ground pepper. Serve immediately.

Comments

  1. I've used avocados as a sauce for pasta before - so creamy - but never considered serving it cold. What a great complement for the seared tuna!

    ReplyDelete
  2. Those tuna steaks are just gorgeous, and what a perfect bed of noodles to serve them on!

    ReplyDelete
  3. You got just the perfect sear on that tuna! This sounds delicious.

    ReplyDelete
  4. I"m going to try using that avocado sauce!! Genius, I'm drooling here.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur