Ingredients
- 270g pkt dried buckwheat soba noodles
- 5 tablespoons vegetable oil
- 1/4 cup (60ml) soy sauce
- 1/4 cup (55g) caster sugar
- 1/4 cup (60ml) sushi seasoning
- 1 nori sheet (see note)
- 1/4 cup (45g) finely chopped pink pickled ginger
- 1 1/2 Lebanese cucumbers, sliced into long, thin strips
- 1 1/2 tablespoons toasted sesame seeds
- 4 (about 600g) tuna steaks
Method
- Step 1Cook noodles in a large saucepan of boiling water for 3 minutes or until tender. Refresh under cold running water. Drain.
- Step 2Combine 1/4 cup (60ml) oil, soy sauce, sugar and sushi seasoning in a small bowl. Use kitchen scissors to snip nori sheet into long, thin strips. Combine noodles, nori, ginger, cucumber, 1 tablespoon sesame seeds and half the soy sauce mixture in a medium bowl and toss to combine.
- Step 3Season tuna with salt and pepper. Heat remaining oil in a large frying pan over medium heat. Cook tuna for 1 1/2 minutes each side for medium-rare or until cooked to your liking. Thinly slice tuna.
- Step 4Divide noodles among serving bowls. Top with tuna slices. Drizzle with remaining soy sauce mixture and sprinkle with remaining sesame seeds.
Notes
Nori is a dried seaweed product. For extra spice, add 1/4 tsp wasabi paste to the soy sauce mixture. All ingredients are available in the Asian food section of major supermarkets.
- Author: Cynthia Black
- Image credit: Scott Hawkins
- Publication: Notebook:
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