Seared Tuna with Peach Salsa over Green Tea Soba Noodles

Serves 4

4 6 oz. Tuna Steaks (room temperature)
½ cup Soy Sauce
Fresh Grated Ginger
¼ cup Lime Juice
2 tbsp. Sesame oil
Sea Salt to taste
Ground Black Pepper to taste
Peach Salsa
1 package (7 oz.) Green Tea Soba Noodles
1/3 cup slivered almonds

Bring a pot of water to boil.
Rinse off the tuna steaks.
Place tuna in a shallow dish with soy sauce, lime juice and ginger.
Let sit refrigerated for about 1 hour.
Remove the steaks from the marinade.
Discard the marinade.
Sprinkle each side of the tuna with salt and pepper.
Heat a skillet with the sesame oil.
When the oil is hot, place the tuna in the pan and cook for 3-4 minutes on each side.
Put the noodles in a pot of salted boiling water. Cook until al dente, about 5-10 minutes. Drain pasta and toss with toasted almonds.
Place a ¼ of the pasta on the plate, place one steak on the noodles, and spoon some of the salsa over the tuna.
Serve immediately.