This is one of my favorite warm‑weather meals — Seared Tuna and Soba Noodle Stir‑Fry Bowls — bright, satisfying, and easy to prepare when you can find fresh tuna.
After a spring break trip to Maui where I sampled countless fresh fish dishes, I came home craving the clean, bold flavors of seared Ahi. Maui does Ahi tuna exceptionally well, and those meals inspired this bowl: a quick sear on high heat produces a crisp, seasoned crust while keeping the center tender and ruby red. Paired with a warm soba noodle stir‑fry of snow peas, Fresno chili, and a tangy coconut‑amino and lime sauce, the result is a fresh, balanced bowl that’s perfect for patio dinners or a light weeknight meal.
Ingredients
- Fresh bigeye or Ahi tuna (sushi‑grade if possible)
- Everything But the Bagel seasoning
- Soba noodles (about a 9.5 oz package)
- Fresno chili (thinly sliced) — a small jalapeño works as a substitute
- Matchstick carrots
- Snow peas
- Garlic (minced)
- Ginger powder
- Avocado oil and toasted sesame oil
- Coconut aminos
- Fresh lime juice
- Avocado and thinly sliced watermelon radish for serving
- Fresh limes for wedges
Start by cooking the soba noodles according to package instructions, then rinse and set them aside. While the noodles drain, heat a wok or large skillet with a splash of avocado oil and a touch of toasted sesame oil. Sauté thinly sliced Fresno chili, minced garlic, snow peas and matchstick carrots with a pinch of ginger powder until the peas are lightly charred and tender, about 3–4 minutes. Add the cooked soba noodles to the pan along with coconut aminos and fresh lime juice, tossing until everything is evenly coated. Remove the stir‑fry from the heat and cover to keep warm while you sear the tuna.
For the tuna, press Everything But the Bagel seasoning onto both large faces of the tuna fillets so they are evenly coated. Heat a skillet over high heat with enough avocado oil to coat the pan. When the pan is very hot, sear the tuna quickly: about 30 seconds per side for rare, or up to 90 seconds per side if you prefer medium‑rare. After searing, transfer the tuna to a cutting board and let it rest for a minute before slicing thinly against the grain with a very sharp knife.
To assemble the bowls, divide the warm soba noodle stir‑fry among bowls, top with sliced seared tuna, sliced avocado and watermelon radish, and finish with lime wedges. The bright acidity from the lime and the crunch of radish contrast beautifully with the rich tuna and savory noodle base.
These bowls are fresh, filling, and full of texture — the ideal summer dish. They come together quickly and work well for entertaining because you can prepare the noodle base ahead of time and sear the tuna just before serving.
Looking for more stir‑fry ideas? Try other flavorful noodle bowls and skillets for weeknight dinners.
Gochujang Ground Chicken Glass Noodle Skillet
Vietnamese‑Inspired Chicken and Noodle Bowls
Garlic Shrimp Stir‑Fry
Seared Tuna Soba Noodle Bowls
10 mins
15 mins
25 mins
Ingredients
For the Soba Noodle Stir Fry:
- 9.5 oz soba noodles (1 package)
- 1 tbsp avocado oil
- 1/2 tsp toasted sesame oil
- 1 Fresno chili, thinly sliced (or a small jalapeño)
- 2 cloves garlic, minced
- 8 oz snow peas
- 1/2 cup matchstick carrots
- 1/2 tsp ginger powder
- 3 tbsp coconut aminos
- 2 tbsp fresh lime juice
For the Seared Tuna:
- 4 × 4 oz fresh bigeye or Ahi tuna fillets
- 4 tsp Everything But the Bagel seasoning
- 2 tbsp avocado oil (for searing)
For Serving:
- 1 avocado, sliced
- 1/2 watermelon radish, thinly sliced
- 1 lime, cut into wedges
Instructions
For the Soba Noodle Stir Fry:
- Bring a large pot of water to a boil. Cook soba noodles according to package directions, then drain, rinse under cold water, and set aside.
- Heat a wok or large skillet over medium‑high heat with avocado oil and toasted sesame oil. Add Fresno chilis, garlic, snow peas, carrots and ginger powder. Sauté, stirring frequently, until the snow peas are lightly charred and tender, about 3–4 minutes.
- Add the cooked soba noodles, coconut aminos and fresh lime juice to the skillet. Toss and cook for another 3–4 minutes until the flavors are combined. Remove from heat and keep covered to stay warm.
For the Seared Tuna:
- Spread Everything But the Bagel seasoning on a plate and press the tuna fillets into it so both large sides are evenly coated.
- Heat a skillet over high heat and add 2 tbsp avocado oil, swirling to coat. When the pan is very hot, sear the tuna steaks about 30 seconds per side for rare, or 90 seconds per side for medium‑rare. Transfer to a cutting board and let rest for one minute.
- Slice the tuna thinly with a very sharp knife. Serve on top of the warm soba noodle stir‑fry with sliced avocado, watermelon radish and lime wedges. Enjoy immediately.
Nutrition information is automatically calculated and should be used as an approximation only.
Additional Info
Alex Snodgrass
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