Recipe courtesy of Deborah Stanton
Cold Soba Noodle Tuna Loin
- Level: Easy
- Yield: 2 servings as an entree
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
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.