Sesame Tuna with Edamame and Soba

4 ounces soba (Japanese buckwheat noodles)

1 cup frozen shelled edamame (green soybeans)

2 tablespoons lower-sodium soy sauce

1 1/2 tablespoons fresh lime juice

1 1/2 tablespoons sweet chili sauce

1 tablespoon dark sesame oil

1/4 cup chopped fresh cilantro

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

4 (6-ounce) U.S. yellowfin or albacore tuna steaks

Cooking spray

1/2 teaspoon kosher salt

2 teaspoons canola oil

Napa Cabbage Slaw



1. Cook soba noodles according to package directions, omitting salt and fat; add edamame for last 3 minutes. Rinse with warm water; drain well.

2. Combine 2 tablespoons soy sauce, lime juice, chili sauce, and sesame oil in a medium bowl. Add soba mixture and cilantro; keep warm.

3. Combine white and black sesame seeds in a shallow dish. Coat tuna with cooking spray, and sprinkle evenly with salt. Coat both sides of each steak with sesame seeds, pressing gently to adhere. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook for 3 minutes on each side or until desired degree of doneness. Slice tuna thinly against grain. Serve with noodles.



Napa Cabbage Slaw



1 tablespoon lower-sodium soy sauce

1 tablespoon dark sesame oil

1 tablespoon rice vinegar

1 1/2 teaspoons sweet chili sauce

1 teaspoon grated peeled ginger

1/4 teaspoon crushed red pepper

2 cups thinly sliced Napa cabbage

1/2 cup julienne-cut yellow squash

1/2 cup matchstick-cut carrot

1/4 cup diagonally cut green onions



1. Combine first 6 ingredients in a large bowl. Add remaining ingredients; toss well. Let stand 10 minutes.