Sesame-crusted tuna and fresh udon salad with basil and lemon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sesame-crusted tuna and fresh udon salad with basil and lemon

Sesame-crusted tuna and fresh udon salad with basil and lemon

Dairy-Free, Protein Plus

2 Servings, 670 Calories/Serving

15 Minutes

Porcini powder and sesame seeds create an earthy crust for fresh tuna in these warming udon noodle bowls.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound fresh udon noodles
  • Sunbasket sesame-miso dressing (lemon juice - miso - sesame oil)
  • 1 head organic baby iceberg or other lettuce
  • 3 organic scallions
  • 1 wedge preserved lemon
  • Sunbasket garlic-porcini seasoning (granulated garlic - porcini powder - sweet paprika)
  • 2 tablespoons black sesame seeds
  • Seafood options:
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 4 or 5 sprigs organic fresh Thai or Italian basil
Ingredient IQ
Think of porcini powder as magic umami dust. Made by finely grinding dried porcini mushrooms, the powder is especially tasty in leaner dishes because it gives food richer, deeper flavors without adding fat.

Nutrition per serving

Calories 670, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 1180mg (51% DV), Total Carb. 78g (28% DV), Fiber 16g (57% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 54g
Contains: Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the udon noodles

Bring a medium sauce pot of water to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 minutes. Drain and rinse with cool water, transfer to a large bowl, and toss with the sesame-miso dressing. Set aside.
While the water heats and the udon cooks, start preparing the rest of the meal.

2

Prep the vegetables and preserved lemon

  • Trim the root end from the lettuce; thinly slice the leaves.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Remove any pulp from the preserved lemon; finely chop the peel.

3

Prep and cook the seafood

For the tuna:
  • On a plate or shallow bowl, season the garlic-porcini seasoning and sesame seeds generously with salt and pepper and spread in an even layer.
  • Pat the tuna dry with a paper towel; press the tuna into the garlic-porcini mixture, coating both sides.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 1 minute per side for rare, 2 to 4 minutes for medium. Transfer to a cutting board to rest for 5 minutes. Cut the tuna into ½-inch-thick slices.
While the tuna cooks, start assembling the salad.

For the scallops:
  • On a plate or shallow bowl, season the garlic-porcini seasoning and sesame seeds generously with salt and pepper and spread in an even layer.
  • Pat the scallops dry with a paper towel; press the scallops into the garlic-porcini mixture, coating both sides.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a cutting board to rest for 5 minutes. Cut the scallops in half.
While the scallops cook, start assembling the salad.

4

Assemble the salad

  • Strip the basil leaves from the stems; coarsely chop or tear the leaves for garnish.
To the bowl with the noodles, add the lettuce, scallions, and preserved lemon and toss to combine.

Serve

Transfer the noodles to individual bowls and top with the seafood. Garnish with the basil and serve.
Kids Can!
  • Toss the noodles with the dressing.
  • Combine the garlic-porcini seasoning and sesame seeds.
  • Strip the basil leaves; coarsely tear the leaves.
  • Assemble the salad.
  • Garnish with the basil.
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