Yom Tov Cookbook // Seared Tuna with Purple Noodle Slaw

Serves 8

Noodle Slaw:

8 oz. Gefen frozen lo mein noodles
4 tablespoons + 2 tablespoons sesame oil, divided

10 oz. shredded red cabbage

4 cups julienned beets

2 cups fresh parsley leaves, chopped

4–6 scallions, white and light green parts, sliced

2 tablespoons sugar

2 tablespoons soy sauce

3 tablespoons rice vinegar

½–1 teaspoon salt


1 (12-oz.) tuna fillet

2 tablespoons black sesame seeds

2 teaspoons Montreal Steak Seasoning

1 teaspoon garlic powder

1 teaspoon sugar

Sesame oil, for coating and searing

For Serving:

2 avocados, sliced

Pea shoots

Black sesame seeds

Scallions, sliced

Prepare the noodle slaw: Cook noodles according to package instructions. Immediately after draining, toss with 4 tablespoons oil to prevent sticking.

In a bowl, toss noodles with cabbage, beets, parsley, and scallions. 

Add remaining 2 tablespoons oil, sugar, soy sauce, vinegar, and salt. Cover and store in the refrigerator until ready to serve.

Prepare the tuna: Slice the triangle off the side of the fillet so you have straight edges on all sides (if your fillet is wide, you will be able to have two strips).

In a small bowl, combine sesame seeds, Montreal Steak Seasoning, garlic powder, and sugar. 

Coat tuna in oil and then in the sesame seed mixture. (You may need to make more of the sesame coating, depending on the size of your fillet.) 

In a frying pan, heat additional oil. Once the pan is very hot, add tuna and sear for a few seconds on each side, until just the edge of the tuna is brown but the inside is still red. Remove from the pan and slice thinly.

To serve: Add some noodle slaw to the bottom of each bowl. Top with slices of avocado and tuna. Garnish with pea shoots, sesame seeds, and scallions, if desired.

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