Tuna Fillet Ramen with Corn and Spinach

This delightful dish combines tender tuna fillet with savory ramen noodles, fresh corn kernels, and vibrant spinach, creating a harmonious blend of flavors and textures. The dish is topped with a light soy sauce and sesame oil dressing, adding depth without overwhelming the palate. Perfect for a quick yet satisfying meal, this recipe is pescatarian-friendly and packed with protein.

Ingredients:

• 2 tuna fillets
• 2 packs of ramen noodles
• 1 cup corn kernels (fresh or frozen)
• 2 cups fresh spinach
• 4 cups vegetable or fish stock
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger (grated)
• 1 garlic clove (minced)
• 2 green onions (sliced)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. In a pot, bring the vegetable or fish stock to a boil. Add the ramen noodles and cook according to package instructions. Add the corn kernels in the last 2 minutes of cooking.
2. While the noodles are cooking, heat a skillet over medium heat. Season the tuna fillets with salt and pepper. Sear the tuna for about 2 minutes on each side, or until cooked to your desired doneness.
3. Remove the tuna from the skillet and let it rest for a minute before slicing it into thin pieces.
4. Once the noodles and corn are ready, stir in the fresh spinach until wilted. Add soy sauce, sesame oil, ginger, and garlic, and mix well.
5. Divide the noodle mixture into bowls, top with sliced tuna, and garnish with green onions and sesame seeds.
6. Serve immediately and enjoy your flavorful tuna ramen!