Stir-Fried Ramen Noodles with Seared Ahi Tuna

Kadoya Sesame Oil is the only one I use in my kitchen, and I highly recommend.
Kikkoman Mirin rice wine is a must-have for Japanese cooking
Maruchan Beef Instant Ramen Noodle is an inexpensive option that works very well in this recipe.
Sapporo Ichiban Ramen Noodles another great option that works well in this recipe.

Bring 6 cups of water to a boil in a medium saucepan. Blanch the ramen noodles in the boiling water for 30–45 seconds. Immediately drain and set aside.
Lightly coat a cast-iron grill pan with nonstick cooking spray and preheat over medium heat.
While the grill pan heats, combine the peanut butter, soy sauce, ginger, and mirin in a small bowl. Mix well with a fork and set aside.
Dissolve one ramen seasoning packet in ½ cup of boiling water. Set aside.
Heat the sesame oil in a wok or large stir-fry pan over medium heat. Add the carrots and stir-fry for about 1 minute. Add the peanut butter mixture and prepared ramen broth, stirring until well combined.
Add the drained noodles and continue stir-frying, tossing frequently, until tender and lightly browned. Add the green onions and cilantro, if using, and gently toss to combine.
Reduce the heat to low and keep the noodles warm while preparing the tuna. Add a splash of water if needed to prevent sticking.
Increase the heat under the grill pan to high. Add the tuna steaks and sear for approximately 1–1½ minutes per side for a rare center, adjusting the cooking time according to the thickness of the steaks and desired doneness.
Divide the noodles among four plates and top each serving with a seared tuna steak. Garnish with additional cilantro, green onions, peanuts, and a lime wedge, if desired.