I First had this dish at the Taste London Festival a few years back and the subtle but quality flavour blew me away. I had to make it myself. This is the cornerstone of any oriental themed dinner party starter, and also relatively easy to make.
Serves 4
Ingredients:
Tuna steaks, 4, about 125g each
4 tbsp of Sesame oil,
Green tea soba noodles, 250g available from most ethnic food stores, Waitrose, or online
4 tbsp of White sesame seeds,
2 Baby Courgettes, cut into small cubes
Handful of Spring onion, finely chopped
1 tbsp of finely chopped chives
Sauce:
4 tbsp of Lemon juice,
3 tbsp of Soy sauce,
Root ginger (chopped), 3cm
3 tbsp of Mirin, a Japanese condiment similar to Sake, available from all supermarkets.
1 tbsp of Sugar,
Method:
1) Boil the noodles in salted water until al dente. Drain. As we are not going to use the noodles straightaway, leave in a bowl of cold water.
2) Drizzle the tuna with 1 tbsp sesame oil and season. Roll in the sesame seeds until coated. Heat a non-stick frying pan to very hot. Sear the tuna on both sides. Keep warm.
3) In a saucepan, sauté the courgette until soft. Then, put in ginger, mix well, followed by lemon juice, soy sauce, mirin and sugar. Stir and mix well. Add in some water if necessary.
4) Drain soba noodles and add in to the saucepan. Mix and make sure the sauce is well coated.
5) Slice the tuna very thinly.
6) Divide the noodles into 4 shallow bowls; serve slices of tuna on top. Drizzle extra sauce from the saucepan.
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