The Thanksgiving countdown has officially begun! Once again, I’m hosting my family for what is arguably the biggest food holiday of the year. But this time I’ll be cooking for 18 people, which is no small feat! Needless to say, I’ll be doing a lot of planning and prep in the days ahead.
I’m a bit of a traditionalist when it comes to Thanksgiving. I look forward to the classic turkey and gravy, mashed potatoes, cornbread stuffing and my husband Pete’s sweet potato casserole. It’s definitely a day to splurge. But in the meantime, I’m looking forward to some easy, light meals….
Enter Bumblebee SuperFresh® Seafood. Whether you’re looking for a quick weeknight seafood dinner for your family or an elegant dish for entertaining, Bumblebee SuperFresh® products are fresh and convenient. Their seafood is high in protein and richly seasoned with simple ingredients that let the fish shine through.
I was especially excited to try out the Bumblebee SuperFresh® Seared Ahi Tuna with Garlic-Peppercorn Rub. Restaurant quality tuna that looks beautiful and can be prepared in a pinch- what’s not to love? It’s like having your own sushi chef at home! Bumblebee SuperFresh® Seared Ahi Tuna is the first ever sushi quality “thaw and serve” packaged seafood product. It stays frozen during the processing and is never fully defrosted or re-frozen during preparation, so you’re guaranteed that the quality is on par with what you expect from fine chefs who know how to source the best product for their restaurants.
Bumble Bee SuperFresh® Ahi Tuna is all wild caught and premium grade. The fillets are seared quickly to lock in their flavor and then thinly sliced and vacuum-packed for freshness. It’s a delicious treat served simply with a side of soy sauce and wasabi. It’s also perfect for a classic Nicoise salad or served alongside your favorite seafood accompaniments.
I decided to pair the tuna with a side dish of soba noodles that I tossed in a simple sesame soy dressing and topped with scallions and sesame seeds. Soba noodles are Japanese noodles that are made from buckwheat flour. They have a rich, nutty flavor that I love, and the best part is that they only take a few minutes to cook- perfect for quick meals!
To complete the dish, I made some of my Sesame Roasted Broccoli, a simple and elegant side dish. I love roasting broccoli at high temperature on a sheet pan in the oven because it develops a rich flavor and gets nicely browned on the outside with some crispy edges. After I remove the broccoli from the oven, I toss it with a bit of soy sauce, rice vinegar and sesame seeds for a pop of bright flavor.
The Bumble Bee SuperFresh® Seared Ahi Tuna was super easy to prepare- I simply defrosted it and arranged the slices on top of the noodles. It has a good amount of flavor from the garlic peppercorn rub and with fresh, sushi-quality tuna, I don’t like to mask the flavors with a sauce. But if you like, you can serve the tuna with a little soy sauce or drizzle a little bit of the dressing from the noodles on top.This Seared Tuna with Soba Noodle & Sesame Roasted Broccoli from @foodiephysician looks so fresh and flavorful! #adClick To Tweet
Colorful, nutritious and it looks so impressive. This is a perfect dish for the holiday season when you’re pressed for time- especially when those unexpected guests stop by! Bumble Bee SuperFresh® Seafood makes it easy to create restaurant quality dishes like this with ease in your own home. And you won’t have to loosen your belt afterwards. To purchase Bumble Bee SuperFresh® products, check their store locator. Or you can order via Amazon Fresh.
What’s on your Thanksgiving menu this year?
- 2 packages Bumble Bee SuperFresh® Seared Ahi Tuna
- 6 ounces soba noodles
- 2 tablespoons reduced sodium soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon light brown sugar
- 2 scallions, sliced
- Sesame seeds and scallions for garnish
- 2 tablespoons sesame oil
- 1 teaspoon grated or finely chopped garlic
- 1 pound broccoli spears (florets plus part of the stems)
- 2 teaspoons sesame seeds
- 2 teaspoons low sodium soy sauce
- 1 ½ teaspoons rice vinegar
- Salt and pepper
- Preheat oven to 450°F.
- Defrost the tuna according to package directions.
- Bring a large pot of water to a boil. Add the soba noddles and cook according to package directions. Drain and rinse with cold water.
- Whisk the soy sauce, sesame oil and sugar together in a bowl and pour the mixture over the cooked noodles in a large bowl. Add the scallions and toss to combine.
- To make the broccoli, mix the oil and garlic together in a large bowl. Add the broccoli spears and toss to coat with the oil mixture.
- Transfer the broccoli to a baking sheet, spreading it out in a single layer. Roast in the oven, turning once, until the broccoli starts to brown, about 12 minutes. Sprinkle the sesame seeds on top and roast another 5 minutes until the broccoli is cooked and sesame seeds are toasted.
- Remove the pan from the oven and place the broccoli in a bowl. Drizzle the soy sauce and vinegar on top and toss to combine. Season with salt and pepper to taste.
- To serve, divide the noodles between four plates and arrange the tuna slices on top. Serve with sesame roasted broccoli. Garnish with scallions and sesame seeds.
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