Kylie Thompson

Seared Tuna with Glass Noodles, Pear Salad, and Carrots

Kylie Thompson
Seared Tuna with Glass Noodles, Pear Salad, and Carrots

This recipe is filling, bright, and sweet and spicy...all the best things, in my opinion!


Serves: 4

Cost: $$

Skill Level: Easy

Time to Make: 45 minutes


10 ounce bean thread noodles

1 pound sushi-grade tuna

Salt and freshly ground pepper

Sesame seeds

1 firm, green pear

2 shallots

1 small bunch of mint

1 small bunch of chives

Juice from half an orange

4 tablespoons soy sauce

4 tablespoons Chinese rice wine

2 tablespoons sesame oil

2 tablespoons seasoned rice vinegar

1 serrano chili, seeds removed if desired

1 teaspoon sugar

1 bunch of whole baby carrots

Gochugaru to taste, optional

Canola oil


Prep Ingredients: Pat the tuna dry and season the top and bottom with salt and a liberal amount of black pepper (you want lots of pepper). On a plate, pour about 2 tablespoons of sesame seeds. Coat the top and bottom with sesame seeds, using the palm of your hand to firmly press the sesame seeds into the flesh. Chill until read to use. Tear the mint and set aside. Finely chop the chives and set aside with the mint. Trim the tops of the baby carrots off and cut them in half lengthwise. Thinly slice the shallots into rings. Slice the pear into thin matchsticks.

Make the dressing by combining the the orange juice, soy sauce, Chinese rice wine, sesame oil, rice vinegar, serrano chili, and sugar in a food processor. Pulse until smooth and the chili is finely minced. Set aside.

Bring a large pot of water to a boil (approximately 4 quarts). Once boiling, turn off the heat and place the dry bean thread noodles into the pot. Make sure the noodles are all covered with water. Soak for 20 minutes. After 20 minutes, drain and rinse with cold water.

While the noodles are soaking, make the pear salad. In a small bowl, combine the mint, chives, shallot, and pear. Pour in 1/4 of the dressing and stir to coat. Chill until ready to use.

In a large skillet, heat a slick of canola oil over medium high until very hot. Add the baby carrots, cut side down, season with salt and pepper, and cook for about 10-15 minutes or until browned around the edges but not completely fork-tender. Be careful not to overcook the carrots, you want them to be a touch crunchy. Remove from the skillet and set aside. Sprinkle with gochugaru if desired. Keep warm.

Wipe out the skillet and heat another slick of canola oil over high until almost smoking. Place the tuna in the skillet and cook for 3-4 minutes. Flip and cook an additional 3-4 minutes or until well seared on both sides. You want the tuna to be raw in the middle but seared on the top and bottom. Remove from skillet and rest for 10 minutes before slicing.

You may wish to rewarm the noodles while the tuna is resting. If so, transfer the noodles to the same skillet you cooked the tuna and cook for a few minutes over medium heat until warmed. Turn frequently to keep the noodles from sticking to the skillet.

To serve: Divide noodles between plates and top with a bit of the pear salad and the tuna slices. Arrange the carrots around the noodles. Serve with additional gochugaru on the side if desired. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!