Miso Noodles with Seared Ahi Tuna
- Soba Noodles with Miso Sesame Dressing:
- 1/2 cup white miso paste
- 3 teaspoons low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons canola oil
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil
- Kosher salt
- 10 ounces sugar snap peas, julienned into matchsticks
- 12 ounces buckwheat soba noodles
- 2 medium organic carrots, peeled and julienned into matchsticks
- Seared Ahi Tuna:
- 2 tablespoons canola oil, plus more for brushing
- 1 tablespoon sweet soy sauce
- 2 teaspoons yuzu
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
- 4 scallions, thinly sliced on the bias, for garnish
- Special equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes
For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
Recipe courtesy of Guy Fieri