Perfectly seared sesame-crusted tuna served over chilled soba noodles with crisp vegetables and a tangy ponzu dressing. This elegant Japanese-inspired salad combines restaurant-quality technique with fresh, clean flavors.
Recipe Details
Ingredients
- 600g sushi-grade tuna steaks (2.5cm/1 inch thick)
- 300g dried soba (buckwheat) noodles
- 60g mixed black and white sesame seeds
- 200g shelled edamame, cooked
- 6 small radishes, thinly sliced
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 4 stalks scallions, sliced diagonally
- 90ml ponzu sauce
- 30ml rice vinegar
- 15ml toasted sesame oil
- 30ml mirin
- 30ml neutral oil for searing
- 5ml wasabi paste
- 15g fresh ginger, grated
- 2 sheets nori seaweed, cut into thin strips
- to taste salt
- to taste black pepper
Instructions
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Cook 300g dried soba (buckwheat) noodles according to package directions. Drain and rinse with cold water until completely cool. Set aside.
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Pat 600g sushi-grade tuna steaks (2.5cm/1 inch thick) completely dry and season with to taste salt and to taste black pepper. Press 60g mixed black and white sesame seeds firmly onto all surfaces of tuna steaks.
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For the dressing, whisk together 90ml ponzu sauce, 30ml rice vinegar, 15ml toasted sesame oil, 30ml mirin, 5ml wasabi paste, and 15g fresh ginger until smooth.
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Heat 30ml neutral oil for searing in a large skillet over high heat until smoking. Carefully add tuna steaks and sear for 1-2 minutes per side for rare, or longer for desired doneness.
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Remove tuna from heat and let rest for 5 minutes. Using a sharp knife, slice tuna against the grain into 1cm (1/2 inch) thick slices.
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In a large bowl, toss cooled soba noodles with half the dressing. Divide among 4 serving bowls.
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Arrange 200g shelled edamame, 6 small radishes, 1 medium carrot, 1 small cucumber, and 4 stalks scallions around noodles in each bowl.
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Top each bowl with sliced tuna. Drizzle with remaining dressing and garnish with 2 sheets nori seaweed strips.
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Serve immediately while tuna is still slightly warm and noodles are cool.
Tips
Tuna Quality: Use only sushi-grade tuna from a reputable fishmonger. The fish should smell like the ocean, not "fishy," and have a bright red color.
Searing Technique: The key to perfect tuna is high heat and minimal cooking time. The center should remain ruby red while the outside forms a golden crust.
Sesame Coating: Press seeds firmly into tuna before searing. This creates an attractive crust and adds nutty flavor. Mix black and white seeds for visual appeal.
Noodle Prep: Rinse soba noodles thoroughly with cold water to remove excess starch and stop cooking. They should be completely cool before assembling.
Make-Ahead: Prepare all vegetables and dressing up to 4 hours ahead. Cook noodles and sear tuna just before serving for best texture.
Knife Skills: Use a very sharp knife to slice tuna cleanly. Wipe blade between cuts for neat presentation.
Serving Temperature: The contrast between warm tuna and cool noodles is essential to this dish's appeal. Time everything so tuna is still warm when served.