This one is fast, simple, and has loads of flavor. We topped it with a Wasabi Compound Butter, but you could reserve some of the marinade before you add the tuna and use it as a dipping sauce. This is a great example of the "less is more" philosophy of cooking: a few ingredients, properly prepared, will result in a bold and satisfying meal.
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| Adding Red Pepper Flakes to the Marinade |
I find it easier to mix the marinade in a measuring bowl and give it a vigorous stir before it goes in the bag with the tuna.
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| Grilling Tuna |
Make sure that you don't over cook the steaks. Tuna cooked well-done might as well be cardboard. I prefer my tuna to be seared on the outside and nearly raw in the middle. Kate likes hers more towards medium-rare. We agreed that the rule of thumb in our house will be "two-minute tuna", and no more.
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| Ramen in the Wok |
When you make the noodles, be sure to have all of your ingredients ready to go. This dish cooks in a hurry, and you won't have time to measure and cut once you start. This might be my favorite preparation for
Ramen Noodles.
