Seared Tuna Steaks with Cold Soba Noodles | Recipeish | Gustus Vitae

Yield: Serves 2
Time Estimate: 3 Hours, including 2 1/2 unattended.
Storage Notes: Can be stored, sealed and refrigerated, for up to 2 days.
Difficulty: Easy.

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.


  • 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.