I've fallen in love with Tuna Poke over the last several years, and to my surprise, I learned it's just like making ceviche but in soy sauce and other goodies. The sesame noodles make this delicious appetizer a complete dish. Tres raved and raved when we had this for dinner the other night, so it would only be the nice thing to do to share it with y'all! I promise, you want this in your dinner life!
- 1 pound tuna - cubed
- 1/2 cup low sodium soy sauce
- 1/2 cup chopped scallions, plus more to garnish
- 1 teaspoon sesame oil
- 3 tablespoons peanut sauce (found in the Asian aisle at Fresh Market)
- 1 tablespoon toasted sesame seed
- 1/2 teaspoon red pepper flake
- 1/4 cup chopped macadamia nuts
- 12 ounces angel hair pasta
- 2 tablespoons sesame oil
- 1/4 cup peanut sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon sugar
- 1 tablespoon rice wine or white wine vinegar
- 1 tablespoon sriracha
- 1 teaspoon fresh grated ginger
- 2 cups seeded and thinly sliced red, yellow, or orange bell pepper
In a large bowl, add the tuna, soy sauce, scallions, sesame oil, peanut sauce, sesame seeds, pepper flake, and macadamia nuts. Stir together and refrigerate for at least 2 hours.
Cook angel hair pasta in boiling salty water until al dente. Drain, rinse, and let cool. In a large bowl, whisk together the sesame oil, peanut sauce, soy sauce, peanut butter, sugar, vinegar, sriracha, and ginger. Add the cooled noodles and sliced peppers and toss together until completely coated in the dressing.
Plate in bowls with noodles on the bottom, tuna on the top, and garnished with scallions.
CHEERS TO HAPPY COOKING!!!