INGREDIENTS

• 2 4- to 5-ounce tuna steaks
• Salt and pepper
• 6 tablespoons sesame seeds
• Oil for searing
• 1 12-ounce bunch of asparagus, trimmed and quartered
• 1/4 cup soy sauce
• 1/4 cup water
• Juice of 1 lime
• 1 14-ounce pack of cooked egg noodles
• 2 scallions, thinly sliced
• 1 1-ounce small bunch cilantro, roughly chopped

PROCEDURE

Pat the tune dry with paper towel and season on both sides with salt and pepper.  Pour the sesame seeds onto a wide plate, and coat the tuna on both sides with the seeds.  Add enough oil to coat the bottom of a wide nonstick skillet over medium-high heat.  Sear the tuna one minute on each side for medium doneness (30 seconds each side for rare, 90 seconds to 2 minutes per side for well done).  Remove the tuna and set aside.  Add the asparagus to the pan and cook just until charred, about 3 minutes.  Just before removing the asparagus, add any sesame seeds from the plate that didn’t stick to the tuna to the pan to toast. Meanwhile, in a large bowl, stir together the soy sauce, water, and lime juice.  Add the noodles, scallions, cilantro, and asparagus and toasted sesame seeds, and toss to combine.  Plate the noodles.  Cut each tuna steak in half, and perch on the noodles.  Serve!print this recipe