I bought a bag of frozen tuna steaks from costco. I would have to say Mahi Mahi/Tuna is one of my favorite fish, namely because it’s meaty when cooked.  Salmon is just too darn fishy and I can only eat a small bit at a time.  Catfish is good, but only good fried.  Other than that, I haven’t experience much.  Fish can be pretty expensive, and you have to watch what you buy otherwise, it’s old and gross.

So anyway, last night, I wanted to use up some of the tuna steaks I bought.  I wanted some relatively light, so what better way to prepare than some asian inspired dish.  I’m not sure where I got the recipe or idea from. I perused my cooking light cookbook and saw some ideas.

I an “Asian” wet rub for the tuna before pan searing it.  To go along with that, I made some “Asian” noodles using soba noodles.

Brian’s comments while cooking – “Baby, that smells :-(”
Brian’s comments while chowing down – This is actually pretty good, it’s a bit salty but has just the right amount of spice.

Tuna Steak:
1/3 cup of low sodium miso
1 tbs of ginger
1 tbs of honey
1 tbs of red pepper flakes
1 tbs of Asian Chili sauce
1 tbs of rice wine vinegar
2 6oz tuna steaks

Rub the marinade on the tuna steaks and let sit for 30 minutes.  Pan sear in a tbs of hot vegetable oil to your liking.  I like mine medium, and I cooked it all the way for Brian.

For the noodles:
3 cups of cooked soba noodles
1 tbs of all natural peanut butter with some extra oil that sits on top for the dressing
1 tbs of lite soy sauce
1/2 tbs of grated ginger
1 tbs of rice wine vinegar
1 tbs of lime juice
2 tbs of sesame seeds

Toss the hot cooked noodles in with the rest of the ingredients and serve room temperature.

Note: I suggest adding edamame or cooked sugar snap peas to the noodles.  I didn’t have any on hand.

Sorry for the bad picture.  Took it with an iPhone as an after thought while we were eating.

Pad Kee Mow stands for drunken noodles and is a standard Thai Street dish.

This recipe makes a ton so we had plenty of leftovers. I also have to say that this is my own recipe adapted from my mom’s kitchen. Brian thought it was a bit bland, but I think it’s just right. If it’s too bland, just double the sauces.

• 1 tablespoon chopped Thai chiles (I didn’t even notice the spice, so I would add more)
• 2 tablespoons coarsely chopped garlic
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• black pepper
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 3-4 tablespoons vegetable oil
• 2 chicken breast sliced
• 1 box dried wide egg noodles, 1/2 inch wide, soaked in hot water until tender for about 15 minutes. If it’s still not al dente, toss it in boiling water for about 3-5 minutes.
• 3 eggs
• 1 cup fresh Thai basil, and buds (I omitted because I didn’t have any)
• 3 Roma tomatoes, sliced into quarters
• 2 cups of snow peas (you can add any veggies, most restaurants use green bell peppers)

1. Heat up non stick pan and make an omelet with the eggs.
Slice up cooked omelet and set aside.

2. Preheat wok on high heat with 2 tablespoons of vegetable oil. Add in garlic and brown sugar. Let the sugar carmalize a bit. I only used sugar because I didn’t have dark soy sauce on hand. 1 – 2 minutes is good. Just don’t let the garlic burn.

3. Add in the chicken and let it sit for about a minute before stir frying. Once the chicken is and cooked, add in the
fish sauce, soy sauce, and oyster sauce, and black pepper. Toss it around for about 3 minutes. Add in snow peas. Stir fry for another 2 minutes.

4. Toss in cooked noodles and eggs. Add more fish/oyster/soy sauce if needed. Add in lime juice, tomatoes, thai peppers. Stir fry for another 5-8 minutes.

Garnish with thai basil and enjoy.