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...

• Causa Rellena from Caroline's Cooking
• Cold Avocado Yakisoba with Chile-Kissed Ahi from Culinary Adventures with Camilla
• Deviled Eggs with Tuna, Capers, and Chives from Karen's Kitchen Stories
• Easy Creamy Tuna Noodle Casserole from Making Miracles
• Ginger Sesame Tuna Tartare from Food Lust People Love
• Lightly Seared Yellowfin Tuna with Farro and Greens from Of Goats and Greens
• Tuna In Tomato Salad from Sneha's Recipe
• Tuna Reuben from A Day in the Life on the Farm

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.