• 1 c  chicken broth
• 1 tb olive oil
•  (8)  4 oz. tuna steaks
•  1 and 1/2 inch thick
•  3 tb minced garlic
• 2 1/2  inch piece of fresh ginger, peeled and minced
• 1 c  rice vinegar
• 2/3 c  soy sauce
• 1 1/2 tb finely grated lemon zest
• 1 ts minced serrano chile
• 1  or  1/2 ts crushed red pepper
• 1 ts sugar
• 6 scallions, thinly sliced
• 1 lb dried soba noodles or 1 rice noodles or linguine
• 1/4 c  minced fresh chives
• 1 tb minced fresh mint
• 1 sprigs of mint for garnish
  

Instructions

Rub tuna steaks with oil and season with salt and pepper. Set aside. In a
small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add
the garlic and ginger and cook, stirring until slightly colored, about 1
minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest.
Add the chile and sugar and bring to a boil. Remove from the heat and stir
in the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once, until charred on the
outside and pink in the middle. Transfer to a plate and keep warm. Cook the
noodles and toss with half of the soy sauce mixture. Mound the noodles on 8
warm plates. Place the tuna on the noodles and spoon the remaining sauce
over. In a small bowl, toss the remaining zest with the chives and minced
mint and sprinkle over each serving. Garnish with mint and serve
immediately.