Spicy Seared Tuna and Noodles

SPICY SEARED TUNA AND NOODLES
2 T. fresh satsuma juice
2 T. mirin (sweet Japanese rice wine)
1 T. soy sauce
1 T. seasoned rice vinegar
1 c. chopped fresh satsuma sections
2 T. chopped fresh cilantro
1/8 t. crushed red pepper or to taste
4 oz. brown rice pad Thai noodles, cooked according to pkg. directions, rinsed in cold water and drained.
2 t. dark sesame oil
2 t. ground chile paste
1 t. black sesame seeds
½ t. grated fresh ginger
½ t. satsuma zest
2 T. vegetable oil
2 (5-6 oz.) tuna steaks, ¾”thick
Kosher salt/black pepper

1. In bowl, whisk together satsuma juice, mirin, soy sauce and vinegar. Set aside.
2. In another bowl, gently toss together satsuma sections, cilantro, and red pepper. Set aside.
3. In another bowl, toss together cooked noodles, sesame oil, chile paste, sesame seeds, ginger and zest. Set aside.
4. In medium-high skillet, heat oil over medium heat.
5. Season tuna with salt and pepper.
6. Add tuna to skillet, cook until browned on both sides, about 2 minutes per side.
7. Reduce heat to medium, cook until medium (pink in center), about 2 more minutes per side.
8. Remove from skillet. Let rest 10 minutes. Cut into slices.
9. Divide noodles and tuna between 2 serving plates.
10. Serve with sauce and salsa.