Recipes - Japanese

Seared Tuna on Soba Noodles
Seared Tuna on Soba Noodles Recipe


The goodness of rich broth and the tuna oozing with health benefits comes together in this wonderful dish. The pan-seared tuna gives it an exquisite taste along with the soba noodles making it deliciously simple for a summer meal.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

360g Hakubaku Soba Noodles
¼ cup soy sauce
¼ cup mirin
500g tuna steak (cut into 5cm x 7cm chunks)
1 tbsp extra virgin olive oil
50g baby spinach
1 bunch broccolini (blanched, refreshed in cold water)




Steps:
  1. Cook Soba according to packet instructions, Drain, then rinse in cold water.
  2. Combine soy and mirin, toss through noodles.
  3. Brush tuna with oil, then season. Heat a large, non-stick fry pan over high heat. Cook tuna for 20-30 secs each side until lightly coloured but still completely rare inside. Remove from pan and cut into 55mm thick slices.
  4. Divide the noodles among plates, top with spinach, broccolini and tuna.

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Seared Tuna on Soba Noodles

Seared Tuna on Soba Noodles

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The goodness of rich broth and the tuna oozing with health benefits comes together in this wonderful dish. The pan-seared tuna gives it an exquisite taste along with the soba noodles making it deliciously simple for a summer meal.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

360g Hakubaku Soba Noodles
¼ cup soy sauce
¼ cup mirin
500g tuna steak (cut into 5cm x 7cm chunks)
1 tbsp extra virgin olive oil
50g baby spinach
1 bunch broccolini (blanched, refreshed in cold water)

Instructions
  1. Cook Soba according to packet instructions, Drain, then rinse in cold water.
  2. Combine soy and mirin, toss through noodles.
  3. Brush tuna with oil, then season. Heat a large, non-stick fry pan over high heat. Cook tuna for 20-30 secs each side until lightly coloured but still completely rare inside. Remove from pan and cut into 55mm thick slices.
  4. Divide the noodles among plates, top with spinach, broccolini and tuna.

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