Seared Tuna Steaks with Cold Soba Noodles | Recipeish | Gustus Vitae
Time Estimate: 3 Hours, including 2 1/2 unattended.
Storage Notes: Can be stored, sealed and refrigerated, for up to 2 days.
This is one of our favorite ways to enjoy tuna - a blistering seared crispy crust with a raw center, served atop zesty, savory, citrusy, umami cold soba noodles. This is lovely as a lunch or dinner, and lends itself to dressing up: garnish with some edible flowers and thinly sliced accouterments for a dish as pretty as it is delicious.
- 2 Sushi-grade tuna steaks
- 1 Package dried soba noodles (300g)
- 3 Tbs Everything But The Brooklyn Bagel Seasoning
- 3 Tbs sesame seed oil
- 1 Tbs high heat oil
- 1 1/2 Cups cilantro leaves
- 4 Tbs soy sauce
- 1 1/2 Tbs rice wine vinegar
- 1 Tsp fish sauce
- 2 Tsp mirin
- 1 1/2 Tbs Everything But The Avocado Toast Seasoning
- 1 Tbs Crushed Red Pepper Flakes
- 4 Limes
- 1 Lemon
- Garnish: green onion stem, edible flowers, small cherry tomato
- Rinse and pat dry cilantro, remove and discard stems, and add to a large bowl.
- Zest 1/2 lime and 1/2 lemon, reserving, and cut into thin slices.
- Juice limes and lemon into bowl. Add 2 Tbs sesame seed oil, rice wine vinegar, fish sauce, and mirin, and mix well to combine.
- Bring a large pot of salted water to a boil. Add soba noodles, and cook for 4 minutes. Dump into a strainer, and run cold water over them until they are cool.
- Shake dry, and add to bowl.
- Sprinkle over both Everything But The Avocado Toast and Crushed Red Pepper Flakes, and mix everything well.
- Cover with saran, and pop in the fridge.
- Rub tuna steaks with 1 Tbs sesame seed oil, and then thoroughly coat all sides with Everything Brooklyn Bagel Seasoning. Press in firmly, then pop in fridge alongside noodle marinade, and rest both for 2 hours.
- Bring a cast iron pan up to high heat.
- Toss marinating noodles, and return to fridge, removing tuna steaks.
- Pour high heat oil onto pan, then carefully lay down the steaks.
- Cook for one minute, flip, and cook a further minute. Remove and rest.
- Divide noodles into two serving bowls.
- Cut tuna against the grain into thin slices, and arrange atop noodles.
- Garnish as desired with thinly sliced limes, lime and lemon zest, thin strips of green onions, thin slices of cherry tomatoes, and edible flowers.
- Serve, pick up your chopsticks, and devour.