Tuna steaks with soba noodle salad
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
You don’t have to fly to Asia for authentic flavour. Simply add seared tuna and fresh vegetables to cooled noodles for a restaurant-worthy meal
Ingredients
Dry soba noodles (100% buckwheat)
250 g
Soy sauce
2 tbs
Mirin seasoning
2 tbs
Vinegar
2 tbs, (rice wine)
Sesame oil
1 tsp
Fresh ginger
2 tsp, finely grated
Carrot(s)
2 large, cut into matchsticks
Lebanese cucumber
2 medium, halved, deseeded, thinly sliced
Fresh coriander
¾ cup(s), chopped, plus extra sprigs to garnish
Raw tuna
900 g, (buy 6 x 150g)
Peanut oil
3 tsp, (sunflower oil)
Sesame seeds
3 tsp, toasted
Instructions
1
Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain well.
2
Combine soy, mirin, vinegar, sesame oil and ginger in a large bowl. Add noodles, carrot, cucumber and chopped coriander. Toss gently to combine.
3
Preheat a barbecue or chargrill over high heat. Brush tuna all over with sunflower oil. Cook tuna for 1–2 minutes each side or until cooked to your liking (see tip). Cut each piece of tuna into thirds. Serve noodle salad topped with tuna and sprinkled with sesame seeds and extra coriander.
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