- 1/3 cup coarsely chopped roasted, salted macadamia nuts
- 1 1/2 cups chicken broth
- 1/2 pound dried buckwheat soba noodles
- 1 1/4 pounds tuna (ahi), cut 1 inch thick, thawed if frozen, rinsed and patted dry
- 3 tablespoons lime juice
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons Safeway SELECT Soy Sauce
- 2 teaspoons Asian (toasted) sesame oil
- Cilantro
- Lime wedges
- In a 10- to 12-inch nonstick frying pan over high heat, stir macadamias frequently until golden brown, 3 to 4 minutes. Pour from pan and set aside.
- In a 2-quart saucepan over high heat, bring broth and 2 cups water to a boil. Add noodles, reduce heat slightly, and simmer, stirring occasionally, until tender to bite, 6 to 7 minutes.
- While noodles cook, heat a 12- to 14-inch nonstick frying pan over high heat. When pan is hot, add tuna and cook on each side, turning once, until browned on surface, 4 to 5 minutes total. Cut to test; tuna should be white to about 1/4 inch deep, and still red in center .
- When noodles are done, stir in lime juice, green onions, and chopped cilantro.
- Spoon noodle mixture equally onto 4 serving plates. Slice tuna steaks thinly, if desired.
- Top noodles with tuna or serve alongside. Mix together soy sauce and sesame oil and drizzle over each portion. Garnish with cilantro sprigs and lime wedges.