Healthy, fresh and delicious. Make sure you grab sashimi grade Tuna as you’re consuming it raw. I recommend heading to your local fishmonger (vs. the supermarket). Sashimi-grade just means the fish is super fresh, usually caught on the same day or the day before. I get mine from Auckland Fish Market in the city.
WATCH VIDEO: if you’re a visual learner, watch me make it here.
Seared Tuna
Clean, healthy, fresh and packed full of flavour. This Japanese-inspired soba noodle salad is one of my favourite things to eat.
Ingredients
- 270g Dried soba noodles
- 400g Tuna (sashimi grade)
Sesame Soy Drizzle
- 1 tablespoons Sesame seeds
- 3 tablespoons Soy sauce
- 3 tablespoons Sesame oil
- 3 tablespoons Apple cider vinegar (substitute: rice vinegar, white vinegar)
- 1 tablespoon Honey (substitute: 1 tablespoon sugar)
- 1 tablespoon Ginger finely grated
Salad
- Fresh cucumber finely sliced
- Coriander finely chopped
- Radish finely sliced
- Spring onions finely chopped
- Chilli flakes a dash
- Sea salt flakes a dash
Instructions
Seared tuna
- Wash your tuna steaks under cold water to get rid of any fishy smells. Dry with tea towel.
- Place the sesame seeds onto a plate. Coat your tuna steak in the seeds. Then wrap the steak tightly in some gladwrap and pop it into the fridge while you make the other elements.
Sauce
- Make your roasted sesame seed powder. Toast seeds in a pan on low heat (not oiled) until golden (ensure they don't burn). Then pop them into a mortar & pestle and pound until it becomes a powder. If you don't have a mortar & pestle, use a blender or the back of your knife to crush them.
- Add all sauce ingredients into a bowl and whisk together until mixed well. Taste and adjust e.g. if you prefer a sweeter taste, add more honey or sugar.
Soba noodles
- Pop ice and cold water into a bowl. You're going to throw the soba noodles in here once they're cooked through to stop the cooking process. Set aside.
- In a pot of boiling water, add your soba noodles. Mine usually take 1 -1.5 minutes to cook (I prefer them a little under cooked with a bit of bite rather than over cooked which leaves them slimy). Then drain and pop them into the bowl of iced water. Use your hands to submerge the noodles under the cold water.
Sear tuna
- Grab your tuna from the fridge. In a pan on medium-high heat, add oil. Sear the on one side for 30 seconds. Repeat on all 4 sides of the tuna steak. Remove and let it cool a little before slicing.
Plate up
- Plate up with your veges, cold soba noodles, sliced tuna and garnish with toasted sesame drizzle. Add red chilli flakes for a bit of punch. Enjoy!
Notes
Clean, healthy, fresh and packed full of flavour. This Japanese-inspired soba noodle salad is one of my favourite things to eat.
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