Soba Noodles With Grilled Tuna And Soy Ginger Sauce
Written by SalmonKing   
Friday, 14 April 2006 16:55
  • 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


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

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