Seared Tuna Soba Noodle And Cucumber Salad Bento Box Recipes

COLD SOBA NOODLE TUNA LOIN

Steps:

• In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside.
• Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate.
• Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan.
• Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top
• Garnish: whole chives.

SEARED TUNA & CUCUMBER SALAD

Steps:

• Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
• Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
• Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.

SEARED TUNA WITH SOBA NOODLES

Steps:

• Heat a non stick frying pan over high heat.
• As the pan is warming, using 1 tablespoon of oil, rub the tuna steaks on all sides. Set aside.
• Prepare the soba noodles according to instructions usually boiling for 5 minutes when done drain noodles and run under cold water.
• Combine all the soy glaze ingredients in a large bowl, add remaining 3 tbspof sesame oil and whisk to combine.
• Divide noodles among 4 bowels, sprinklethe sweet peppers and scallionsatop the noodles.
• Pour the glaze over the noodles. Thinly slice the tuna and divide among the 4 bowels.

JAPANESE-STYLE TUNA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.