Soba Noodles with Seared Tuna & Soy Mirin Dressing

Olive Magazine, September 2007

Serves 4

1 1/4 pounds searing grade Tuna Steaks
4 TBSP Sesame Oil, divided
Sesame seeds, approx. 4 TBSP
12 oz. Soba Noodles
1 medium cucumber peeled, seeded and sliced thin
4 scallions chopped

Mirin Dressing
6 TBSP Lemon Juice
6 TBSP Soy Sauce
8 TBSP Mirin Cooking Wine
2 TBSP Sugar
2 teaspoons grated fresh ginger

Heat a non-stick frying pan over high heat.
As the pan is warming, sprinkle the sesame seeds onto a large dinner plate. Using 1 TBSP of oil, rub the tuna steaks on all sides and then roll the fish in the sesame seeds.
Add the steaks to the hot frying pan, searing the tuna for 30 seconds on all sides.
Set aside.

Prepare the soba noodles according to box instructions (typically boiling for 5 minutes). When done, drain the noodles and run under cold water. If you aren't going to use them right away, leave the noodles in a bowl of cold water for up to 1 hour. Drain the noodles completely before proceeding.

Combine all the mirin dressing ingredients in a large bowl. Add the remaining 3 TBSP of sesame oil. Whisk well to combine.

Divide the noodles among 4 bowls. Sprinkle the cucumber and scallions atop the noodles.Thinly slice the seared tuna and divide among the bowls. Pour the dressing over the tuna. Sprinkle with additional sesame seeds and serve.

This is a very easy recipe. Better still it can be prepared in less than 30 minutes. Since I like my noodles slightly soupy, I've doubled the amount of dressing. If you like yours drier, cut the dressing measurements in half.