4 servings
PREP TIME
15 minutes
COOKING TIME
10 minutes
TOTAL TIME
25 minutes
1 red or yellow bell pepper, julienned
½ small head Savoy cabbage, shredded (about 6 cups)
½ cup Pickled Red Onions
4 (5-ounce) tuna steaks
3 tablespoons olive oil
kosher salt and freshly ground black pepper
6 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water, and drained
When you’re trying to eat healthier—say, the day after you’ve thrown down on a giant platter of our Dibi Short Ribs, just the word “salad” can be a drag. We made this recipe for days when you want to eat healthy but you want something more inspiring than the prepackaged salad you might pick up at your local grocery store. The tuna can be done in a grill pan in minutes. And the buckwheat noodles have a low glycemic index, but with the citrusy, spicy dressing, they feel like a treat.
In a large bowl, toss together the bell peppers, cabbage, and pickled onions. Add the dressing and toss to coat. Set aside.
Heat a grill to medium-high heat. Brush the tuna with the oil and season with salt and pepper, then grill, turning over once, until browned on the outside but still pink in the center, 6 to 8 minutes total.
Let the tuna stand for 3 minutes. Slice across the grain, then plate over the buckwheat noodles and top with cabbage salad.
Makes 1/3 cup
PREP TIME
5 minutes
COOKING TIME
10 minutes
TOTAL TIME
15 minutes
4 tablespoons vegetable oil
1 shallot, thinly sliced
1 teaspoon minced fresh ginger
1 teaspoon ground turmeric
2 tablespoons bottled yuzu juice
kosher salt and freshly ground black pepper
Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallot and ginger and cook, stirring, until the shallot is softened, about 3 minutes.
Add the turmeric and toast in the oil until aromatic, about 1 minute. Whisk in the yuzu, scraping up the turmeric from the bottom of the pan, and then whisk in the remaining 3 tablespoons oil. Bring to a simmer and gently simmer until the mixture looks creamy, about 2 minutes.
Season with salt and pepper to taste and chill. Store in a non-reactive airtight container in the refrigerator for up to 5 days.