|½ lb (225 g)||Italpasta Traditional Recipe Capellini|
|2 tbsp (30 mL)||canola oil|
|2 tbsp (30 mL)||smooth peanut butter|
|2 tbsp (30 mL)||soy sauce|
|¼ cup (60 mL)||water|
|1 tbsp (15 mL)||Italpasta White Wine Vinegar|
|1||clove garlic minced|
|½ tsp (2.5 mL)||ground ginger|
|½ cup (125 mL)||grated carrots|
|6 ounces (170 g)||fresh ahi tuna|
|¼ cup (60 mL)||sesame seeds|
|¼ cup (60 mL)||chopped green onions|
|salt and pepper|
- Heat canola oil in a skillet over high heat. Season the tuna with salt and pepper and coat in sesame seeds. Add tuna to the hot skillet and sear for 3 minutes until golden, turn and continue to sear for another 3 minutes. Remove from the skillet and let tuna rest on a cutting board for 10 minutes. Using a sharp knife, cut tuna into ¼-inch thick slices.
- Meanwhile, combine peanut butter, soy sauce, water, vinegar, garlic and ginger in a small microwave safe dish. Microwave for 30 seconds or until peanut butter is softened. Whisk until smooth.
- Cook pasta in a large pot of boiling salted water until al dente, 2 minutes. Drain and rinse pasta under cold water for 30 seconds. Toss cooked pasta with the peanut sauce, carrots, and salt and pepper to taste.
- Divide peanut noodles between plates and top with sliced ahi tuna. Garnish with the chopped green onions.
Calories per ⅓ recipe 523.3, Fat 22.2 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 570 mg, Carbohydrates 51.8 g, Fibre 28.6 g, Sugar 2.3 g, Protein 25.5 g
- This recipe uses water instead of added oil in the peanut dressing to reduce fat and calories
- To lower sodium content, replace regular soy sauce with reduced sodium
- Ahi Tuna must be Sushi Grade consult your local fish market before purchasing to ensure freshness.