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 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.
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.
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!
More seafood recipes
Recipe
Seared Tuna with Soba Noodles
Ingredients
- 2 packages Bumble Bee SuperFresh® Seared Ahi Tuna
Soba Noodles:
- 6 ounces soba noodles
- 2 tablespoons reduced sodium soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon light brown sugar
- 2 scallions, sliced
- Optional garnishes: sesame seeds and scallions for garnish
Instructions
- 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 serve, divide the noodles between four plates and arrange the tuna slices on top. Serve with sesame roasted broccoli (see recipe card below). Garnish with scallions and sesame seeds.
Nutrition
Recipe
Sesame Roasted Broccoli
Equipment
Ingredients
- 2 tablespoons sesame oil
- 1 teaspoon grated or finely chopped garlic
- 1 pound broccoli spears
- 2 teaspoons sesame seeds
- 2 teaspoons low sodium soy sauce
- ½ teaspoon rice vinegar
- salt and pepper
Instructions
- 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.
James says
Soba noodles is my favorite Japanese food! This looks soooo yummy. Makes me wanna try the recipe as soon as possible, better yet, tonight! Thanks for sharing!
Alisa Fleming says
Wow, now this is my kind of dinner! I love seared tuna, soba noodles, sesame, and broccoli - basically everything about this. Now, I just need to find that tuna!
Natalie @ Obsessive Cooking Disorder says
seared tuna is one of my favorite meals 0 light indeed! Loving the new website layout too Sonali!
EA - The Spicy RD says
I had no idea Bumble Bee had seared ahi tuna-my favorite! I also was reading about them in the San Diego Union Tribune this weekend about them being awarded one of the top companies to work for in San Diego-pretty cool! Can't wait to make this. Yum!!
Taylor Kiser says
Love everything about this meal! Need to add this one to my dinner plans soon!
Farrah says
I LOVE SEARED TUNA! <3 I'm definitely going to have to be on the lookout for this when I'm at the grocery store again! It looks awesome! <3! I thought I wasn't hungry right now but...I think I was wrong. 😛
Elizabeth Shaw says
I could eat up a whole tray of that beautiful broccoli! This product sounds very interesting- I'll have to keep my eye out for it! And Pete's Sweet Potato Casserole sounds mighty tasty- does he share?! 🙂 Can't wait to see your creations next week!
Kristy from Southern In Law says
This dish look seriously impressive! And so so simple to make too! Who needs restaurants 😛
Laura says
Roasted broccoli is one of my favorite veggies ever!! I sometimes eat a giant pan of it for dinner...well and have to share with my son because he loves it too! Sesame oil adds so much flavor too!
Rebecca | NOURISHED. the blog says
This looks delicious!! I've never made seared tuna at home before but I love how easy this recipe is!! And that sesame roasted broccoli sounds amazing!! I love all the asian flavours!!
Steph // The Grateful Grazer says
Sonali, this looks absolutely delicious! I am stopping myself from trying to grab it right off the screen! 🙂
Lauren says
I was just saying the other day that it has been awhile since I cooked up some ahi tuna. Even mentioned I wanted to make a soba bowl! Perfect timing! 🙂 This recipes looks amazing!
Maria | Hälsa Nutrition says
This looks fabulous! Look at that fish, WOW! I will keep this in mind for quick, healthy weeknight dinner ideas.
Dietitian Jess says
My husband is going to die of excitment when he sees this product- so glad you shared! These pictures are so vibrant and are making me hungry!
Julie @ Running in a Skirt says
Seriously? This product sounds too good to be true! I'm def checking it out. My family would love this we are big tuna fans.
Jessica @ Nutritioulicious says
This is such a beautiful dish! Love seared tuna!
Susie @ SuzLyfe says
Omg, this looks amazing. Roasted broccoli, soba, and seared tuna?? Three of my absolute favorite things! Soba noodles are actually the only noodles that I really like--I love their nuttiness!
Kerri Olkjer says
That looks amazing! I completely agree, I'm all about easy and light throughout the holiday seasons. It balances out I think.
Sarah- A Whisk and Two Wands says
This looks so good!! Love seafood and roasted broccoli! I'll have to be on the look out and give this a try!
Cooking for a large group and hosting the holidays isn't easy. I host Christmas at my house. We have a LARGE group now on Christmas eve with one year topping at 57 one year!! It's gotten so big that I no longer serve seated dinners on my Christmas dishes as I only had service for 36 and I don't have enough room for everyone to sit down. We've also gone simpler and do appetizers, drinks, and desserts. The last big meal we did was a few years ago. It's a lot less stressful especially since we have my parents that stay with us over the holidays, we have brunch with them here and my great grandma here (sometimes she stays over too but now that she's in a nursing home it depends on how she's doing). Than we rush to the in-laws.
Thanksgiving is a pretty relaxing time for me and I really enjoy it as I'm usually focused on my oldest daughter's birthday cake and us heading out of town the day after to go up to my parents for the weekend for a Christmas tree lighting in their small town.