• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
  • Media
  • Recipes
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Marisa
  • Work with me
  • Media
  • Contact
×
Home » Recipes » Soup and Salad

Try it Tuesday: Vegetable Noodles + Wasabi Sesame Seared Tuna Salad

Published: Mar 31, 2015 · Modified: Nov 1, 2024 by Marisa Moore·

211 shares
Jump to Recipe Print Recipe

In celebration of National Nutrition Month, here is a healthy way to cut the carbs in your meals and enhance the presentation with colorful veggies!

sesame wasabi tuna salad on marisamoore.com

Thanks to intern Shelby Utter for getting in on the vegetable noodle craze to create this mouth-watering Wasabi Sesame Seared Ahi Tuna Salad with Zucchini Noodles recipe and contributing to today’s Try it Tuesday post.

From zucchini to sweet potato noodles, there are oodles of new “pasta” options. Unlike the tri-color rotini of yesteryear, these colorful noodles are actually made from vegetables. No wheat. No egg. Just vegetables – cut in the shape of a noodle.

All About Vegetable Noodles
Although “zoodles” or zucchini noodles are the most common, the variety of vegetable noodles that can be used to lighten up your dishes are endless. It’s just a matter of how adventurous your taste buds are.

Using a spiralizer is possibly the easiest and least time-consuming method to make vegetable noodles. If you don’t have access to one there are alternatives. Try slicing your vegetables, julienne-style for thin, match stick sized noodles (as in this recipe). You can even use a vegetable peeler to create flat and wide noodles. Probably the grandmother of this whole substituting vegetables as noodles idea comes from using spaghetti squash as pasta noodles – just a fork – no spiralizer required.

A Few Vegetable Noodle Dishes
So what are some dishes that vegetable noodles could be used in? Lately, I’ve enjoyed serving a light marinara sauce with chopped green bell peppers, mushrooms and onions on top of zucchini noodles. Last week, I stirred up a Pad Thai recipe using spiralized zucchini and carrots. Not only did my dish look much brighter and colorful, the crunch of the carrot noodles made me never want to make a Pad Thai dish with rice noodles ever again.

Satisfy a craving for Chinese takeout with a lighter meal by swapping spiralized sweet potato for lo mein noodles. And to welcome the spring season, a quick spiralized cucumber dish topped with sesame seeds, lemon, mint, olive oil, salt and pepper would make a light and refreshing meal. These are just a few vegetable noodles that I’ve experimented with. The possibilities are endless!

Well, enough with the vegetable noodle talk… Let’s put those vegetable noodle-making skills to use in this Wasabi and Sesame Seared Ahi Tuna Salad.

Bottom line: Give this healthy alternative to regular pasta noodles a try and enjoy the new textures, flavors and colors of your dishes!

Wasabi Sesame Seared Ahi Tuna Salad

Wasabi & Sesame Seared Ahi Tuna Salad

Marisa Moore, RDN
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • Dressing
  • ¼ cup soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 3 tablespoon honey
  • ½ tsp. wasabi paste
  • 1 tbsp. fresh ginger grated
  • 2 garlic cloves minced
  • Sesame & Wasabi Tuna Salad
  • 1 large sashimi grade Ahi tuna steak about 6-8 oz.
  • 2 tablespoon rice vinegar
  • ½ teaspoon wasabi paste
  • 3 Tbsp. black sesame seeds
  • 3 Tbsp. white sesame seeds
  • 1 cup zucchini spiralized or julienned
  • ¼ cup rainbow quinoa
  • ½ avocado sliced
  • ½ cup spring lettuce mix

Instructions
 

  • Cook the rainbow quinoa with ½ cup water until water is absorbed.
  • Spiralize the zucchini and top with spring lettuce and avocado slices. Thoroughly whisk together all dressing ingredients in a small bowl. In a separate bowl, whisk the remaining rice vinegar and wasabi. Coat the tuna with the vinegar and wasabi mixture. Heat a skillet over medium-high heat. On a plate, mix together the black and white sesame seeds and heavily coat the tuna on all sides.
  • Drizzle olive oil in the skillet and cook the tuna on each side roughly 2-3 minutes. Remove from heat and cut into thin slices. Sprinkle the quinoa over the spring lettuce, place the tuna slices over the salad and drizzle the dressing to your preference
Tried this recipe?Let us know how it was!

More Recipes

  • Fig jam in a flat wide jar with a spoon inserted.
    Easy Fig Jam
  • Tiger figs with one sliced in half.
    Tiger Figs
  • Cooked cinnamon apples in a white bowl with a blue spoon.
    Easy Cinnamon Apples
  • Scored roasted squash halves in a casserole dish.
    How to Roast Butternut Squash Halves
211 shares

Filed Under: Recipes, Soup and Salad, Try it Tuesday

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Pear muffins on a blue plate
    Healthy-ish Pear Oatmeal Muffins
  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin
    Vegan Pumpkin Lentil Curry with Spinach
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Sablefish
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail

Spring Favorites

  • Overhead shot of strawberry oatmeal muffins on brown table.
    Strawberry Oatmeal Breakfast Muffins
  • Roasted Broccoli and Walnut Pasta in a Bowl
    Roasted Broccoli & Walnut Pasta
  • Bowl of roasted cabbage with a spool of hone on the side.
    Easy Roasted Cabbage Wedges
  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Media Contributor | Cookbook Author

Copyright 2023 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required