Ulcerative colitis wreaks its most obvious havoc in your colon, but UC is actually a systemic inflammatory disease that can impact your entire body. Omega-3-rich seafood like tuna can help turn down the heat. Also cool? It takes minutes to prepare! Get the scoop on how we developed our UC Cooking Club recipes!
Total Time20 min
- 8 oz. soba (Japanese buckwheat noodles)
- 1 (6-oz.) bag snow peas
- ¼ cup lower-sodium soy sauce
- 2 Tbsp. fresh lime juice
- 2 Tbsp. sweet chili sauce
- 2 Tbsp. light sesame oil
- ¼ cup fresh cilantro leaves
- 2 Tbsp. white sesame seeds
- 2 Tbsp. black sesame seeds
- 2 (8-oz.) ahi tuna steaks
- Cooking spray
- ½ tsp. kosher salt
- 1 Tbsp. vegetable oil
- 2 Tbsp. thinly sliced green onion
Per serving: 486 calories; 16g fat; 2g saturated fat; 40mg cholesterol; 1342mg sodium; 49g carbohydrate; 2g fiber; 40g protein; 2g sugar; 136mg calcium; 5mg iron; 711mg potassium
Step 1Cook soba noodles according to package directions. Add snow peas during final 3 minutes. Rinse with warm water; drain well.
Step 2Combine soy sauce, lime juice, chili sauce, and sesame oil in a large bowl; stir with a whisk. Add soba mixture and cilantro; toss to combine.
Step 3Combine white and black sesame seeds in a shallow dish. Coat tuna steaks with cooking spray, and sprinkle evenly with salt. Coat both sides of each steak with sesame seeds, pressing gently to adhere.
Step 4Heat vegetable oil in a large skillet over medium-high. Add tuna to pan; cook for 3 minutes on each side for medium-rare, or until desired degree of doneness. Slice tuna thinly against grain.
Step 5Divide soba mixture evenly between each of four plates. Top each serving with 4 oz. tuna, and garnish with green onion.