Please enter the email you’re using for this account.
Parve
Easy
30 Minutes
Diets 
Magnificent! This dish is gorgeous and turns raw or seared tuna into an
experience. The vibrant noodle salad is both chewy and crunchy, and all
the elements make this fun to plate and fun to eat. I like my tuna on the
rarer side, but feel free to cook it a bit longer (just not too much!) if you prefer.
Make ahead: The noodle slaw is best when prepared a day ahead. You can
coat your tuna earlier in the day, sear it, and slice it a little while before serving. Save the avocados for last; slice them right before serving.
8 ounces Gefen Frozen Lo Mein Noodles
4 tablespoons + 2 tablespoons Gefen Sesame Oil, divided
10 ounces shredded red cabbage
4 cups julienned beets
2 cups fresh parsley leaves, washed and chopped
4–6 scallions, white and light green parts, washed and sliced
2 tablespoons sugar
2 tablespoons Glicks Soy Sauce
3 tablespoons rice vinegar
1/2–1 teaspoon salt
1 (12-ounce) tuna fillet
2 tablespoons black sesame seeds
2 teaspoons Montreal Steak Seasoning
1 teaspoon Gefen Garlic Powder
1 teaspoon sugar
Gefen Sesame Oil, for coating and searing
2 avocados, sliced
pea shoots
black sesame seeds
scallions, sliced
Cook noodles according to package instructions. Immediately after draining, toss with four tablespoons oil to prevent sticking.
In a bowl, toss noodles with cabbage, beets, parsley, and scallions.
Add remaining two tablespoons oil, sugar, soy sauce, vinegar, and salt. Cover and store in the refrigerator until ready to serve.
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.
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.
Photos by Chay Berger
Styling by Faigy Cohen
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation