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Seared Tuna Togarashi

with Crunchy Peanut Noodle Salad

Cooking time

30 minutes




1100 /serving

Togarashi is the salt and pepper of Japan—meaning it’s used to season and elevate just about everything. While the spices in this blend change depending on who’s making it, the commonality is that it includes chillies, ginger, sesame seeds, dried seaweed and citrus. Tonight, you’ll be using ours as a dry rub on these gorgeous wild-caught tuna steaks, which you’ll sear until golden on the outside and pink on the inside. Serve them over umami-rich noodles, with colourful veggies and Sriracha for added heat. Garnish with crunchy toasted peanuts, fresh coriander and scallions for a fiery dinner inspired by the Land of the Rising Sun.

We will send you:

  • 2 Wild-caught tuna steaks
  • 100g Shredded red cabbage
  • 100g Carrots
  • 1 Bunch of cilantro
  • 1 Scallion
  • 1 Sweet pepper
  • 50g Peanuts
  • 60g Peanut butter
  • 225g Fresh Shanghai noodles
  • 60ml Creamy, Thick Tamari & Garlic vinaigrette
  • 7g Sriracha
  • 6g Shichimi Togarashi spice blend (chili pepper, orange peel, black sesame seeds, seaweed, white sesame seeds, Japanese pepper, ginger)

Contains: Eggs, Tuna, Peanuts, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Salt & Pepper
Medium pan (non-stick if possible)
Medium pot
Total Fat
53 g
Saturated Fat
7 g
700 mg
Total Carbs
95 g
13 g
65 g
10 g
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Drain thoroughly and rinse with cold water; toss with oil to prevent from sticking.
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Make the peanut sauce
While the noodles cook, in a small bowl, combine the peanut butter, vinaigrette, 1 tbsp water (double for 4 portions) and as much of the sriracha as you’d like; season with S&P to taste.
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Prepare the salad
Halve the sweet pepper lengthwise, removing the core and seeds; thinly slice crosswise. Peel and grate the carrots. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Roughly chop the cilantro leaves and stems. In a large bowl, combine the noodles, cabbage, sweet peppers, carrots, up to ⅔ of the cilantro (to taste) and as much of the white bottom of scallion as you’d like. Add ⅔ of the peanut sauce and toss to coat. Season with S&P to taste; toss well.
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Toast the peanuts
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until golden brown. Transfer to a plate and season with S&P. Wipe out and reserve the pan.
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Cook the tuna
In the same pan, heat a drizzle of oil on medium-high. Pat the tuna steaks* dry with paper towel; season with the spice blend (for a milder taste, use ½) and S&P. Add to the pan and cook, 1 to 2 minutes per side for medium rare, or until cooked as desired. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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Plate your dish
Divide the crunchy noodle salad between your bowls. Top with the sliced tuna and toasted peanuts. Garnish with as much of the green top of the scallion and the remaining cilantro as you’d like. Serve the remaining peanut sauce on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.