My CSA – this week is the last week until next season L – has been giving me radishes lately and I’m a bit at a loss as to what to do with them.
Mind you, I have nothing against radishes. They’re just not one of my “go-to” vegetables that I continually find myself picking up. Now sweet potatoes, broccoli, zucchini, butternut squash, any type of greens, brussel sprouts, green beans, mushrooms and…you get the idea, (and yay for me for eating such a wide range of vegetables), are among my favs.
But radishes? Not so much.
The CSA share also came with a head of napa cabbage and since I wanted to use up both along with the carrots and cilantro lurking in my fridge, my mind immediately went towards a take on Bun, a Vietnamese dish usually served room temp or cold.
It’s not exactly seasonal fare, but with all of the heavy and filling comfort type foods I’ve been making and eating lately my tastebuds were scrambling for a light and fresh dinner.
Throw in some fish to check off the obligatory fish meal I try to serve us weekly and dinner is served!
- ½ lb sushi grade tuna steaks, cut into 2 (4 oz) pieces
- 1 Tbsp low sodium soy sauce
- 1 Tbsp lime juice
- 1 tsp canola oil
- 1 tsp honey
- 1 tsp sambal ooelek
- 1 garlic clove, minced
- Salt and Pepper, to taste
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 Tbsp honey
- 2 tsp sambal ooelek
- 1 tsp freshly grated ginger
- 1 tsp sugar
- 1/8 tsp pepper
- 3 oz rice noodles
- 3 cups thinly sliced napa cabbage
- 3/4 cup julienned radish
- 1/2 cup shredded carrot
- 1/3 cup minced cilantro
- 1 small yellow bell pepper, julienned
- ¼ cup finely diced red onion or green onion tops
- Combine tuna marinade ingredients (soy sauce through garlic) whisking well. Marinate tuna in it for 30 minutes in the fridge, turning after 15 minutes. Do not marinate longer than 30 minutes, you don't want the lime juice to start "cooking" the fish.
- Meanwhile combine dressing ingredients in a small bowl, mixing together until well combined (soy sauce through pepper). Taste and adjust any seasonings.
- Soak noodles in boiling water until soft. Drain, and rinse with cold water until cooled. Drain well and either cut or snip into smaller strands.
- Combine 1/3 of dressing mix with cabbage, toss until well coated and split between two plates.
- In a bowl combine, noodles and vegetables (radish through onion), toss to combine. Pour remaining dressing over and toss until well coated. Put in fridge until tuna is done.
- Sprinkle tuna with pepper and a dash of salt. Preheat a grill pan over medium high heat and sear tuna on both sides about 2 minutes per side depending on how done you like the tuna. Thinly slice and divide between two salad plates. Serve immediately.