Cold Soba Noodle Tuna Loin

Name: Cold Soba Noodle Tuna Loin
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings as an entree
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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 2 servings as an entree

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 2 servings as an entree

Ingredients

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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

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
Garnish: whole chives.