Asian Tuna and Noodle

I have a list of dishes that I keep thinking to myself someday I am going to remake this recipe. One of those recipes is Tuna Noodle Casserole. I want to make a version that people will want to eat, instead of the goop my mom made that had canned tuna and cream of mushroom soup. This recipe started out to be the remake but some place in the middle it took on a life of its own and became an Asian Tuna and Noodle dish. I think if I made it again I would add something like broccoli to it, to give it color and more texture. I added the water chestnuts but they didn't work as well as I hoped. I have used the sauce for the noodles on spaghetti and several types of Asian noodles. I have also used the noodle sauce for different types of meats when making Asian dishes. the sauce is very versatile.

Asian Tuna and Noodle
Tuna
2 tbs canola oil
1 tbs honey
1 tsp sesame Oil

Noodles
6 oz egg noodles
2 tbs soy sauce
2 tbs honey
1 tsp sesame oil
1 small can of water chestnuts

Garnish
2 green onions, finely chopped, green part only

Put tuna ingredients in a resealable plastic bag and let it set for at least 1 hour in refrigerator.


Preheat grill to high. I like my tuna red in the center so I put it on high so the outside gets color, but inside is still red. Start a pot of water on to boil to make the noodles. The honey in the marinade will make the grill marks really stand out.

In a medium bowl add all of the ingredients for the noodles, except the noodles and the water chestnuts.

Add the noodles to the boiling water. Check the package for cooking time. Remove and drain when done.  Toss them in the bowl with the soy sauce mixture and add water chestnuts. Toss to coat all of the noodles.  Let them sit until Tuna is ready.

Grill the tuna about 3 minutes per side, depending on thickness.

Place noodles on plate and top with tuna steak. Garnish with green onion.