Ingredients

1/4 cup reduced-sodium teriyaki sauce

2 tablespoons rice vinegar

1 tablespoon chopped fresh ginger

1 teaspoon sugar

2 cloves garlic, peeled and chopped

4 U.S. Pacific-caught tuna steaks, about 6 ounces each

6 ounces soba noodles

1/2 pound sugar snap peas, strings removed

1 sweet red pepper, seeded and thinly sliced

2 scallions, thinly sliced

Additional teriyaki sauce for noodles, optional

Preparation

  1. In a small bowl, stir together teriyaki sauce, vinegar, ginger, sugar and garlic. Reserve 3 tablespoons for the noodles. Marinate tuna in the remaining teriyaki sauce mixture for 15 minutes.
  2. Prepare soba noodles following package directions, adding snap peas during the last 3 minutes of cooking. Drain and place in a medium-size bowl. Toss with red pepper slices and reserved teriyaki sauce mixture. Let stand at room temperature.
  3. Coat a grill pan with nonstick cooking spray and heat over medium-high heat. Grill tuna for 3 minutes. Turn and grill for an additional 2 minutes for medium doneness. Serve with soba noodles and garnish with scallions. Toss noodles with additional teriyaki sauce, if desired.