Tuna steaks with soba noodle salad
Dry soba noodles (100% buckwheat)
2 tbs, (rice wine)
2 tsp, finely grated
2 large, cut into matchsticks
2 medium, halved, deseeded, thinly sliced
¾ cup(s), chopped, plus extra sprigs to garnish
900 g, (buy 6 x 150g)
3 tsp, (sunflower oil)
3 tsp, toasted
- Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain well.
- Combine soy, mirin, vinegar, sesame oil and ginger in a large bowl. Add noodles, carrot, cucumber and chopped coriander. Toss gently to combine.
- 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.