Seared Tuna Soba Noodles Recipe
250 g soba noodles*
1/4 cup soy sauce
1/4 cup mirin*
500 g sashimi-grade tuna, bloodline removed, cut into 5cm x 7cm chunks
1 tablespoons extra virgin olive oil
50 g mizuna leaves*
1 bunch broccolini, blanched, refreshed in cold water
Cook soba noodles according to packet directions. Drain, then rinse in cold water. Combine soy and mirin, then toss through noodles. Brush tuna with oil, then season. Heat a large, non-stick frying pan over high heat. When hot, cook tuna for 20-30 seconds each side until lightly colored but still completely rare inside. Remove from pan and cut into 5mm-thick slices. Divide the noodles among plates, then top with mizuna, broccolini and tuna. Serve.
* Soba noodles and mirin are from Asian food shops and selected supermarkets. Mizuna is from selected greengrocers.