- 1 whole piece fresh ahi tuna
- buckwheat soba noodles
- 1 knob of fresh ginger
- juice of one fresh lime
- 1 bunch radishes
- All natural Ginger Miso Dressing
- Greens for salad
- 3 tablespoons sesame seeds
- sea salt & cracked black pepper
I’m a huge fan of ahi tuna, but I haven’t ordered it out in a while. Truth be told, I haven’t had a good piece of tuna in a restaurant in 4 years. Shout out to the Beach House in Milford for getting it right. The problem with tuna is that there’s a white stringy thing that can run through an inferior piece. Sorry, I don’t know what it is, but if you get it, you know you don’t want it. Sadly that’s been the case in my last few experiences.
But not the other day, Mark found a beautiful piece of tuna at Costco that was being cut to order. Yeah, no white stuff. I couldn’t wait to cook it.
As usual, I scoured my fridge and cabinets for inspiration and there it was….Ginger Miso Dressing that I had just purchased at Whole Foods at the urging of my trainer. Cool. I have a direction, now everything else is falling into place. It was a pretty simple recipe, but it delivered with big time flavors. A few key ingredients and quick cooking soba noodles had dinner on the table in 20 minutes.
I hope you enjoy it as much as we did. If I can find the right piece of fish, this might just make it into our regular rotation.
If you have a cast iron skillet, you’ll want to use it, if not a sautee pan will work just fine. Coat your pan with olive oil and heat to a very high temperature. You’ll want just sear the fish, so the higher the heat, the better.
Season your fish with sea salt, pepper & sesame seeds. Coat thoroughly, let rest while your pan heats and you prep the rest.
Boil water for soba noodles. They only take 5 minutes to cook so don’t put them in until you you’re ready to cook your tuna.
Slice radishes & ginger. Wash salad greens. I used a new package of power greens that I found that has a variety of baby greens. I would suggest keeping your greens on the smaller side. Toss greens & radish with ginger dressing & lime juice. Add a little bit at a time to coat, you can always add more, but a little goes a long way.
Cook noodles according to package directions while searing your tuna on all sides. The goal is to cook the outside only, leaving the center raw. It cooks quickly, so don’t leave it Let tuna rest for a few minutes before slicing into steaks.
Toss noodles with dressing to lightly coat. Plate salad, noodles and tuna. Garnish with sliced ginger. So easy!