Anyone out there remember La Choy noodles?
I do. As a child, everyone in my (Italian) neighborhood thought my mom was such a good cook. She was, but the reason the neighbors thought that was because she dared…dared to go beyond roast chicken, roast beef and pasta. She did such adventurous things as make chow mein at home. Wowza! Not that I ever liked chow mein…too many onions. However, you did get lots of crunchy noodles on top.
Life was different in that more tranquil time. Even in the home kitchen. Cooks didn’t ‘dare’…they just generally cooked within the boundaries of their culture or environment.
I’m so happy to live – and cook – in these times of globalization. I would be pretty bored if I did not have access to ideas and product from around the world — and the ability to fuse them.
These days I like to keep a can of La Choy noodles in the pantry to add crunch to Asian-inspired dishes. I’ve generally just used them as a garnish. Until now. This day I had another of those “what if” moments…what if I crushed the noodles and used them as a topping?
I know…not exactly something to STOP THE PRESSES but, still, something I’d never done. I dared.
| Rice Noodle-Crusted Tuna |
I love using an Asian flavor profile and served this with a salad of steamed broccoli and sliced baby cucumber dressed with sesame oil, rice vinegar, chili flakes, scallions and a dollop of wasabi sauce. Do you see how nicely it crusted top and bottom?
And see how pink it is in the center? This could only be done because it was a nice thick cut. Now if ‘pink’ is not your color of choice and you like the recipe, just cook it a little longer or use a thinner cut.
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What a great idea Joan. I keep a can on hand for adding crunch to salads. This is kind of like a “Duh” moment. Why didn’t I think of that? Your tuna is cooked just the way I like it too and great sear on the bottom.
Sam
I love all things tuna. This is such an interesting idea too. I like it!
Oh wow, that sounds and looks awesome! Another brilliant Asian spin on breadcrumbs other than Panko. I would probably use sesame oil though to keep to the Asian theme.
You tricked me. I saw rice noodle tuna casserole and I thought “uh oh.” This is a fine idea to get that old fashioned crunch that I remember too from childhood..
Your tuna looks perfectly cooked and I know I would love it. I haven’t used the noodles in years but there was a time when they were an important part of my tuna casserole. Thanks for the walk down memory lane and your wonderful recipe for the tuna steaks. Have a fabulous weekend. Blessings…Mary
I remember the La Choy noodles; it was part of the things I learned to discover as a new immigrant; I would eat them from the package, for a while. Anyway, love this coating of them on the fish, great idea!
You made an interesting statement here, Joan: “Cooks didn’t ‘dare’…they just generally cooked within the boundaries of their culture or environment.”
Unfortunately, this cooking mindset is pervasive in Argentina. Yes, of course there are chefs doing exciting things in Buenos Aires, but for the most part, Argentines are afraid to “play with their food.”
Thanks for adding your perspective from Argentina. I wonder what the common denominator is that keeps some countries/people clinging to their cultural roots while others routinely go outside the box.
That tuna looks divine.
A fun idea to make a crunchy topping with La Choy noodles and almonds, sounds excellent with the tuna!
I second Katie in my country Uruguay, try to not disturb the “normal” culinary traditions.
If you do it, should be done very slowly and perhaps you’ll have success.
Speaking about tuna and rice noodle a brilliant combo – although rice noodle isn’t common on this area
Cheers,
Gera
The tuna looks just nice. Not over cooked. A great presentation too
This sounds and looks awesome. I love tuna.
I want to know why you never make these dishes when I visit. This is a beautiful dish and as alway you go beyond.
You don’t stay long enough!
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