Get the Recipe
Just buy some good tuna and coat it with sesame seeds (I use a combination of white and black, but use either, or you could even omit them). Give it a quick sear in the pan, followed by a bunch of asparagus. My supermarket sells ready-cooked Asian egg noodles in the produce section. I just toss them with some soy sauce, lime juice, and water (so light and savory and refreshing) along with the asparagus, chopped green onion, and fresh cilantro. Then, the tuna is placed on top, the crowning glory; pink on the inside and crisp from sesame coating.
This is a once-a-week meal; it just hits the spot.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.