The perfect light meal! With leftovers to take away :)

Prep Time 20 minutes - Cook Time 20 minutes - Yield 2 People - Serving Size 1.5 cups

Ingredients

• 2 t sesame oil
• 1 cup edamame
• 1/2 red onion cut into thin strips
   
• 1 shredded carrot
• 1 t fresh ginger minced
• 1 garlic clove minced
   
• 1 T soy sauce
• 1 t honey
• red pepper flakes
• 1 cups soba noodles cooked - I'm using Udon because that's all I have
   
• 1 T fresh cilantro roughly chopped
• 2 t fresh mint roughly chopped
   
• 2 t tablespoon olive oil
• 4 ounces fresh tuna steak

      s & p to taste opt

Instructions

1. In a large skillet, heat the sesame oil. Once hot, add the broccoli and red onion until the onion just begins to soften. 
    
2. Stir in the carrot, garlic clove, and minced ginger. Cook, stirring often, just until the garlic becomes fragrant. The vegetables should still be slightly crunchy. 
    
3. Mix in the soy sauce, honey, red pepper flakes, and soba noodles. Cook until the noodles are hot. Set aside. 
    
4. In the same pan the broccoli and noodles were cooked in, heat the olive oil on high heat. 
    
5. Place the tuna steak into the hot pan and sear each side until lightly browned. The pan should be very hot and each side should only take 2 to 3 minutes to sear.  The tuna should still be pink in the centre. 
    
6. Let the tuna steak rest for about 2 minutes before slicing in strips.   
    
7. Add the cilantro and mint to the pasta while the tuna is resting.
    
8. Serve in bowls, with the tuna sliced in strips placed on top.