Cold Soba Noodle Tuna Loin

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
2 servings as an entree
Level:
Easy

Ingredients
  • 1 pound tuna loin
  • 1/2 pound soba noodles, cooked, drained
  • Rice wine vinegar
  • Sesame oil
  • 1 tablespoon marasala tikka (available in far Eastern grocery stores)
  • Peanut oil
  • 1/2 pound fresh spinach
  • Garnish: whole chives
Directions
  • In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside.

  • Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate.

  • Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan.

  • Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top


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