Sesame Crusted Tuna with Sobs Noodle Salad

My Sesame Crusted Tuna with a Soba Noodle Salad is a perfect example of a fusion recipe, combining aspects of both Hawaiian and Japanese cuisine. Tuna is something that is eaten in both places and a soba noodle salad is one of Japan’s most traditional dishes. Sesame crusting the tuna adds a contrast between the firmness of the tuna and the crunch from the sesame seeds. Serving the tuna rare celebrates the quality and natural flavor that the tuna offers. My soba noodle salad is dressed with an extremely flavorful miso vinaigrette. I add sliced carrots and radishes for a pleasant crunch and overall the combination of the earthy soba pairs perfectly with the balance of my dressing. This recipe is perfect for hot summer days and can be made in less than 30 minutes, making it a perfect weekday lunch or dinner.

Serves 2:

Ingredients:

  • 10 oz steak of ahi tuna
  • ½ cup sesame seeds
  • 1 bundle(110 grams) uncooked soba noodles
  • 1 carrot, julienned
  • ½ bunch spring onions, thinly sliced
  • 2-3 tb radish springs, roughly chopped
  • ½ cup snow peas, julienned
  • 2-3 tb chopped cilantro
  • 1 tb chopped mint(optional)
  • 1 tb chopped basil(optional)
  • 2 tb oil
  • 2-3 tb soy sauce
  • 2 tsp ponzu
  • 2 tsp miso
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • Zest and juice of ½ lemon
  • 2 tsp honey
  • 1-2 tsp water
  • 1 tsp sesame oil
  • 1 tsp chili garlic sauce

Procedure:

  • Brush the tuna with the soy sauce and cover with sesame seeds
  • Sear the tuna in a hot pan in 1 tb oil for 15-30 seconds per side(depending in the size of the tuna)
  • Slice the tuna into ½-1 inch slices
  • Boil the soba in lightly salted water per the packagers instructions
  • Drain and add the sliced vegetables and cilantro
  • For the dressing:
    • Combine all the remaining liquids and miso in a bowl and mix well
  • Toss the salad with the dressing and serve with the tuna and garnish with sliced radishes and chilies

Chef’s notes:

  • I prefer to use a combination of black and white sesame seeds. Although this will barely affect the flavor, it will make the tuna look much prettier
  • Don’t use roasted sesame seeds. We will sear the tuna coated in the sesame seeds in a hot pan, so if they are already toasted, they might burn
  • When searing make sure the pan is hot but not smoking, otherwise the sesame seeds will burn. 
  • The ingredients for the dressing are very forgiving. You can use soy sauce instead of ponzu, rice wine vinegar instead of lime and sugar instead of honey

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