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Overhead of a black dinner plate with grilled ahi tuna on a noodle salad with chopped greens and a small dish of pickles on the side. Chopsticks are swirled with some of the noodles in the dish.

Grilled Ahi Noodle Salad

peanut-sesame noodles, spicy pickled vegetables

STARS

Grill tamari-marinated ahi rare and serve it on a cold peanut-sesame noodle salad featuring pickled rainbow carrots, cucumbers, fresno chiles, and red onions. Serve with a tamari-ginger-sesame vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  20 minutes
Ingredients

Spicy Pickles

  • 1 cup rice wine vinegar
  • ¼ cup honey
  • 1 teaspoon sesame oil 
  • 2 teaspoons fish sauce
  • 1 teaspoon sriracha
  • 2 fresno chiles, sliced thinly
  • 1 red onion, sliced thinly
  • 2 carrots, cut into thin slices on the bias
  • 1 baby cucumber, sliced thinly

Peanut Noodle Salad 

  • 8 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • ½ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon yellow curry paste
  • ½ cup unsweetened full-fat coconut milk
  • 1 teaspoon sambal oelek, to taste
  • 1 tablespoon brown sugar
  • 1 ½ cups matchstick cut carrots
  • 4 green onions, minced 
  • ¼ cup crushed peanuts, plus more for topping
  • ¼ cup chopped cilantro
  • 2 teaspoons sesame oil 

Marinade

  • ½ cup chopped cilantro
  • 1 garlic clove
  • ¼ cup tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • 1 cup canola oil

Tuna

  • 4 5-ounce ahi tuna steaks
Directions
1
Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using. 
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
3
Combine the lime juice, peanut butter, soy sauce, curry paste, coconut milk, sambal and brown sugar in a bowl with a whisk. 
4
Add the sauce to the noodles, along with the carrots, green onions, peanuts, cilantro and sesame oil, and toss to coat thoroughly. Season with salt and pepper. 
5
Combine all of the marinade ingredients except the canola oil in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
6
Divide the marinade in half and brush the tuna steaks with half of the marinade. Sprinkle with salt and pepper. 
7
Heat a grill or large skillet to high heat and sear each side of the tuna for 1 minute, until browned. Slice on the diagonal. 
8
To serve, divide the peanut noodle salad between bowls. Top with seared tuna, pickles and drizzle with reserved marinade. 

Grilled Ahi Noodle Salad

peanut-sesame noodles, spicy pickled vegetables

STARS

Grill tamari-marinated ahi rare and serve it on a cold peanut-sesame noodle salad featuring pickled rainbow carrots, cucumbers, fresno chiles, and red onions. Serve with a tamari-ginger-sesame vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Spicy Pickles

  • 1 cup rice wine vinegar
  • ¼ cup honey
  • 1 teaspoon sesame oil 
  • 2 teaspoons fish sauce
  • 1 teaspoon sriracha
  • 2 fresno chiles, sliced thinly
  • 1 red onion, sliced thinly
  • 2 carrots, cut into thin slices on the bias
  • 1 baby cucumber, sliced thinly

Peanut Noodle Salad 

  • 8 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • ½ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon yellow curry paste
  • ½ cup unsweetened full-fat coconut milk
  • 1 teaspoon sambal oelek, to taste
  • 1 tablespoon brown sugar
  • 1 ½ cups matchstick cut carrots
  • 4 green onions, minced 
  • ¼ cup crushed peanuts, plus more for topping
  • ¼ cup chopped cilantro
  • 2 teaspoons sesame oil 

Marinade

  • ½ cup chopped cilantro
  • 1 garlic clove
  • ¼ cup tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • 1 cup canola oil

Tuna

  • 4 5-ounce ahi tuna steaks

Directions

1
Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using. 
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
3
Combine the lime juice, peanut butter, soy sauce, curry paste, coconut milk, sambal and brown sugar in a bowl with a whisk. 
4
Add the sauce to the noodles, along with the carrots, green onions, peanuts, cilantro and sesame oil, and toss to coat thoroughly. Season with salt and pepper. 
5
Combine all of the marinade ingredients except the canola oil in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
6
Divide the marinade in half and brush the tuna steaks with half of the marinade. Sprinkle with salt and pepper. 
7
Heat a grill or large skillet to high heat and sear each side of the tuna for 1 minute, until browned. Slice on the diagonal. 
8
To serve, divide the peanut noodle salad between bowls. Top with seared tuna, pickles and drizzle with reserved marinade.