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Tuna with green tea noodle salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Elevate your week with a Japanese-inspired tuna noodle salad!
Ingredients:
  • 4 (about 150g each) tuna steaks
  • 200g green tea soba noodles
  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 1 carrot, peeled, cut into matchsticks
  • 4 green onions, trimmed, thinly sliced lengthways
  • 40.00 ml pickled ginger, drained, shredded
  • 6.00 gm roasted sesame seeds
  • 6.00 gm black roasted sesame seeds
  • 40.00 ml rice wine vinegar
  • 42.00 gm light soy sauce or tamari
  • 24.00 gm white miso paste
  • 27.30 gm peanut oil
  • 1 tsp sesame oil
Instructions:
  • In a small bowl, combine vinegar, soy sauce, miso paste, peanut oil, and sesame oil. Whisk until smooth.
  • Preheat a char-grill pan on high heat. Season the tuna with salt and pepper, then grill for 1-2 minutes on each side until cooked to your preferred doneness. Let it rest for 3 minutes before serving.
  • Cook the noodles in a large saucepan of boiling water for 2 minutes. Add the asparagus and cook together for 1 more minute until both are perfectly tender. Refresh under cold running water and drain well.
  • In a big bowl, mix together the noodles, carrot, half of the green onion, ginger, and sesame seeds. Drizzle with dressing and toss gently to combine.
  • Thinly slice the tuna with a sharp knife. Divide the noodle salad into serving bowls. Top with the sliced tuna, remaining green onion, ginger, and sesame seeds. Serve promptly.

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