This recipe came about after thinking about food that I used to have as a kid. Dad used to make a really good tuna noodle casserole. After going through the ingredients that made it really good, I decided to update it in a different dish and adjust it to a more sophisticated palate. The tuna is best served seared, but raw in the middle.

Depending on your pantry, you might have most of the ingredients on hand needed. You might have to pick up some rice wine vinegar, sesame oil, and toasted sesame seeds. Everything can be found at a local grocery store, either in the oil and spice aisles or the international food sections.

I serve the noodles and greens cold, with the tuna strips warm.

For the sesame vinaigrette:

1/3 cup of sesame oil   (dark sesame oil will be much stronger, this recipe was used with regular)

4 tablespoons of rice wine vinegar

1 teaspoon sugar

2 teaspoons mustard (will hold the emulsion together)

1 minced garlic clove

several pinches of salt and pepper

Put all the ingredients in a bowl and whisk together. It can also be made in a blender.

If it's too bitter, add a bit of sugar.

Pasta and Greens Salad

Mesclun Mix is available in the salad aisle in a pre made bag. (smaller greens work best)

Cook a serving of pasta according to directions. I prefer linguine or Japanese Soba noodles.

Once drained, cool immediately and store in the fridge.

For the tuna:

Purchase the tuna the day of use. Whole Foods is a great place. A half pound of tuna will serve roughly 3 salads.

Cut the tuna into planks, about 3 in x 1 in.

In a shallow bowl, mix toasted sesame seeds, salt and pepper.

Take the tuna planks and place into the sesame mixture.

Coat all four sides with sesame seeds and set on a plate.

In a non stick pan over medium low heat, place the tuna on one side. Leave until it just begins to turn white and then turn onto the next side. Continue to turn until all four sides are light brown. The middle should still be pink. Remove and put onto a clean plate.

In the bowl with the cold pasta noodles, take a handful or so of mixed greens and a couple tablespoons of the sesame vinaigrette and add to the bowl. I also toss a tablespoon or two of shredded cheese, such as Asiago, in with the mix. Toss gently with your hand until well coated.

On a plate, put the pasta/greens mixture in the center. Take the tuna sticks and slice them cross wise and place onto the salad. Two tuna sticks per person should be adequate.

You can garnish it with sliced scallions and sprinkle a bit of soy sauce over it if you'd like.

Warm tuna, cold noodles, crunchy sesame seeds, definitely a great summer meal.

Go ahead and tuck in!~