Seared Sesame Tuna with Greens, Soba Noodles and Pickled Ginger
- 2 tuna steaks
- 1 large tablespoon miso paste (any type of miso will do)
- 8 tablespoons sesame seeds
- 200g soba noodles
- 1 small bunch shallots cut into 3cm pieces
- 2 cups snow peas cut in half
- 6 tablespoons toasted sesame oil
- 2 tablespoons tamari
- 2 tablespoons mirin
- Pickled ginger to garnish (store-bought or home-made)
- In a medium-sized saucepan boil the water for the noodles. Once it's boiling, place the noodles in the water and stir occasionally with a fork to ensure they don't stick together. Cook according to the instructions on the packet, then strain, rinse under cold water, and set aside.
- Rub miso paste over the 2 tuna steaks and then firmly pat on the sesame seeds, ensuring the whole of each steak is well covered.
- Put 2 tablespoons of the toasted sesame oil into a medium-sized frying pan on a medium-high heat. Sear each steak for 1 1/2 minutes on each side, then set them aside to rest. The sesame crust should be golden, and the inside of the tuna should be slightly pink.
- Wipe out the pan and return to the heat. Add 2 tablespoons of the sesame oil to the pan, then add the noodles, tamari and 1 tablespoon of the mirin. Stir through until heated. Remove from the pan and place onto a serving dish.
- Return the pan to the heat again. Add the remaining 2 tablespoons of sesame oil, plus the shallots, snow peas, 1 tablespoon of mirin and a pinch of salt. Stir on a high heat until the vegetables are slightly charred. Remove from the heat and place on top of the noodles in the serving dish.
- Slice the tuna into 1cm slices and arrange on top of the shallots and snow peas. Serve the pickled ginger on top, or in a separate bowl.
- Eat with chopsticks for added authenticity!
Serves 2 hungry adults