1 loin albacore tuna
2 Tbsp soy sauce
1 Tbsp honey or maple syrup
1 tsp hot sauce
1 tsp sesame oil
1 pkg buckwheat or soba noodles
2 Tbsp light soy sauce
2 Tbsp mirin (sweet sake dressing)
1 tsp wasabi paste
1 lemon or lime juice and zest
1 tsp honey or maple syrup
3 Tbsp grapeseed or rice bran oil
1 piece dried bull kelp (kombu), soaked and shredded
1 cup pine mushrooms (or shiitake, button, etc.), lightly sauteed in oil
1 cucumber, seeded and cut in julienne (think strips)
1daikon radish (or carrot), peel and cut into julienne
Prepare tuna by placing in a glass or stainless tray, add the soy,
honey, hot sauce and sesame oil. Toss well to coat and set aside for 10
minutes.
In a non-stick pan over medium high heat, add a little oil and sear the
tuna on all sides, about 1-2 minutes per side. The sugar will burn so be
careful to allow only a little charring on each side. Transfer to a
plate and allow to rest. Can be done in advance and chilled.
In a large pot of boiling water, add the soba noodles and stir
immediately until separated into strands. Add a little oil or reduce
heat when the liquid starts to foam. Cook for 5-7 minutes or until just
al dente (soft with a little bite in the center). Immediately drain,
shock with cold water and drain again. Place on a flat tray and allow to
cool. Can be done in advance and chilled.
In a large bowl, add the soy, mirin, wasabi, lemon, honey and oil.
Whisk until smooth. Add the seaweed, mushrooms, daikon and soba. Toss to
mix and transfer to individual bowls or plates if desired. Cut tuna into
thin slices (it should be rare in the center) and place on top of
noodles. Top with sesame seeds and sprouts. Serve immediately, you can
serve small bowls of soy and wasabi on the side for dipping.
Buckwheat (Soba) noodle salad with seaweed,
pine mushrooms and Albacore tuna.
