Sunday, January 4, 2009

Seared Tuna and Soba Noodle Salad

This is a dish that gets made from time to time in our household, usually by the Hubbs. This is one of his "dishes", generally because for a while I would notoriously over-sear the tuna rendering it just sort of lame. The recipe is very flexible, forgiving, and accommodating to what you have in the house.

For this go-round we crusted the tuna with back and white sesame seeds and gave it a nice sear in a pan then set aside.

While you are searing, boil some water and cook your soba noodles, the amount really depends on how many you are feeding and your personal preference. At any point in the cooking, depending on how well you can multi-task in the kitchen or if you have help whip up the dressing. The dressing generally consists of:
low sodium soy sauce
fresh grated ginger
minced garlic
mirin
rice wine vinegar
sesame oil

Toss all of these together and tweak to taste. If you want it a bit sweeter add more mirin or a bit of sugar. You could include some chili oil, fish sauce, etc. depending on your tastes as well. Once your noodles are cooked and drained add a bit of the dressing to the noodles reserving some for later.
To plate this up, put a nice amount of spring greens or baby spinach on a platter and place the soba noodles on top. Thinly slice the seared tuna and place it over the noodles and pour the reserved dressing over the top and then chow down. This is also a good ace-in-the-hole for guests or a fancier dinner it is quick and easy and looks and tastes amazing.