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ahi tuna with wasabi lime sauce and rice stick noodles

July 29, 2008

I like to buy local cookbooks when we are traveling.  Last week, it was Nelson BC, so I purchased the Whitewater Cooks cookbook from Otter Books on Baker Street. 

Tonight we had the Ahi Tuna.  It was plum delicious.  We told Aaron it was chicken, and left the sauce off the noodles because it was spicy.  We also had organic carrots with their tops still on because I realized that Aaron, aged 5, has never seen a real carrot.   Only those processed pre-formed baby ones.  That’s kinda gross.

Here’s the recipe from the book. My adjustments are in italics.

Ahi Tuna with Wasabi LIme Sauce and Rice Stick Noodles

2 ahi tuna fillets (these are expensive.  I bought the two small pictured fillets for $14.50 from Billingsgate Fish Market)
2 tsp chopped fresh dill
2 tsp olive oil

1 cup soya sauce
1/2 cup soya sauce
1/2 bottle sweet wasabi sauce (I could not find wasabi paste at Save On, so I used this instead.  It worked out very well)
1 stick cold butter, cut into small pieces
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
1 package rice stick noodles (The recipe calls for an Asian Risotto recipe, but I used rice stick noodles with the same sauce to keep the flavours consistent).

Soak rice noodles in hot water until soft.

To make sauce:  combine soya sauce and lime juice in a saucepan and simmer for ten minutes, until reduced.  Add wasabi sauce and add cold butter gradually until melted.  Take off heat and add onions and cilantro. 

Fire up a fry pan with peanut oil and canola oil.  Stir fry noodles until soft and add about 3/4 of the sauce and stir fry in. 

In the meantime, rub tuna with olive oil and dill.  Cook on medium-high bbque for 4 minutes each side.  Serve with remaining sauce.

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