Grilled Lime-Soy Tuna with Noodles

Ingredients

• 12 ounce ahi tuna steak ()
• 0.3 cup baby carrots 
• 4 teaspoons canola oil 
• 1.5 teaspoons sesame oil dark
• 2 teaspoons ginger fresh minced peeled
• 1  garlic clove minced
• 1 tablespoon spring onion finely minced
• 1 Dash ground pepper red
• 4 teaspoons honey 
• 8 teaspoons juice of lime fresh
• 8 teaspoons soy sauce 
• 1 teaspoon rice wine sweet ( rice wine)
• 4 ounces vermicelli 
• 4 teaspoons rice vinegar 
• 1.5 teaspoons sesame seed toasted

Equipment

• bowl
• frying pan
• ziploc bags
• grill pan

Directions

1. Combine first 7 ingredients in a small bowl.
2. Pour 2 tablespoons juice mixture into a zip-top plastic bag; reserve remaining juice mixture.
3. Add tuna to bag; seal and marinate at room temperature 20 minutes, turning bag once.
4. Cook noodles according to package directions.
5. Drain and rinse with cold water; drain.
6. Combine noodles, carrots, vinegar, sesame seeds, sesame oil, and mirin; toss well.
7. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
8. Remove tuna from bag; discard marinade.
9. Place tuna in pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Divide noodle mixture between 2 plates; sprinkle each with 1 1/2 teaspoons onions.
10. Cut tuna into thin slices; arrange 1 sliced tuna steak on each plate.
11. Drizzle each serving with 3 tablespoons reserved dressing.