Heat a medium skillet with 1 tablespoon olive oil over medium-high heat.
This is what happens when sushi meets ramen. Strips of nori, thin-sliced veggies, and seared spiced tuna on a bed of slurpable ramen noodles. Definitely, one to dig your chopsticks into.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil, divided|
|½ tsp. Hy-Vee cayenne pepper|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|2 (8-oz. each) ahi tuna steaks, about 1-inch thick|
|1 tsp. ginger paste|
|2 clove(s) garlic, minced|
|1 (32-oz.) pkg. Culinary Tours ramen broth|
|2 (3-oz. each) pkgs. ramen noodles, seasoning packets removed|
|½ c. cucumber, seeded and cut into thin strips|
|½ c. shredded carrots|
|2 tbsp. fresh cilantro, chopped|
|½ avocado, seeded, peeled, and chopped|
|1 ½ tbsp. dried nori sheets, cut into thin strips|
|Hy-Vee Sriracha sauce, for serving|
|Sesame seeds, toasted, for garnish|
Things To Grab
- Medium skillet
- Medium saucepan
Combine cayenne powder, salt, and pepper in a small bowl. Rub tuna with spices. Add tuna to skillet and sear for 3 minutes on each side. Remove from skillet and set aside.
Add remaining olive oil to a medium saucepan. Sauté ginger and garlic until fragrant, about 1 minute. Pour in ramen broth and bring to boiling. Add ramen noodles and cook for 3 minutes.
Remove ramen from stove top. Fill 4 serving bowls with soup and top with cucumbers, carrots, green onions, fresh cilantro, avocado, nori, Sriracha, and sesame seeds. Slice tuna into strips and divide between bowls. Serve immediately.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 60mg
- Sodium: 1010mg
- Total Carbohydrates: 33g
- Protein: 34g
Hy-Vee Test Kitchen