Japanese · Lunch
Cold Noodles with Tuna
Chilled soba noodles tossed in a soy-mirin dressing, topped with seared rare tuna, cucumber ribbons, scallion and toasted sesame seeds. The tuna is seared briefly in a hot pan for a crust while the center stays raw, then sliced and fanned over the cold noodles with nori and pickled ginger.
$7
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
410Calories
38.2gProtein
10.8gFat
42.5gCarbs
6.1gSugar
3.6gFiber
1380mgSodium
65mgChol
1.9gSat Fat
680mgPotassium
75mgCalcium
3.1mgIron
3.8mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
low-cholesterol
rich-umami
hidden-gems
quick-lunch
Instructions
1
Prep
Bring a small pot of water to a rolling boil and cook the soba noodles for 4 to 5 minutes until tender with slight bite, then drain and rinse under cold water until cool and slick.
2
Sear
Pat the tuna steak dry, season with salt, and sear in a hot skillet with vegetable oil for 45 seconds per side until a golden crust forms while center stays deep red.
3
Rest
Let the seared tuna rest on a cutting board for 10 minutes, then slice thinly against the grain.
4
Plate
Whisk soy sauce, mirin, rice vinegar and sesame oil together, toss with chilled noodles and cucumber ribbons, mound in a bowl, fan sliced tuna over top, and scatter with scallion, sesame seeds, nori strips and pickled ginger.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g tuna steak
- 5.2 oz150g dry soba noodles
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil, for searing the tuna
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet nori
- 2 tsp2 tsp pickled ginger
- 2 pinch2 pinch salt
