Seared Sesame Tuna with Greens, Soba Noodles and Pickled Ginger
You’ll think you’re at your favourite Japanese restaurant when you try this delicious seared sesame tuna dish. It’s mouthwateringly good, and super simple to make!
- 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 ½ 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