Soba and Seared Tuna Salad
Ingredients
200g dried soba noodles
250g fresh tuna in piece
2 tablespoons soy sauce
freshly ground black pepper
2-3 tablespoons light vegetable oil
2 small Lebanese cucumbers
8-12 fresh shiitake mushrooms (or dried shiitake rehydrated in water)
1 small packet dried seaweed (or 2 sheets nori)
Dressing
4 tablespoons Japanese-style soy sauce (I use Kikkoman)
2 tablespoons light vegetable oil
pinch of red pepper flakes
salt and freshly ground black pepper
Description
Soba noodles are usually served cold and they benefit from this slightly spiced soy sauce dressing. When I went to Japan I was intrigued by the range of textures in that cuisine that I was unfamiliar with. Multicoloured seaweed with its superb crunchy texture contrasts with the slippery noodles, the crisp cucumber and the fresh tuna. You will find the Japanese ingredients in a specialty Japanese store or even in a good supermarket.
Method
Bring a large pan of salted water to boil and add the soba noodles. Cook for about four to five minutes. Drain and chill.
Marinate the tuna in the soy sauce and black pepper for 10 minutes. Heat the oil in a grill pan and sear the tuna on all sides. Remove from the heat, chill and then slice the tuna.
Peel the cucumbers and cut into thin strips. Slice the shiitake mushrooms and grill in the pan for two to three minutes. Soak the seaweed in cold water and when it is fully rehydrated, remove from the water and shake off any excess.
Mix together all the ingredients for the dressing.
To assemble the salad, toss the soba noodles with the dressing, top with slices of tuna, cucumber, shiitake mushrooms and seaweed.
Categories
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