Add seared tuna to your soba noodles: it makes for an easy, healthy meal. This Japanese-inspired recipe is bursting with flavors, too: the dressing has an herby, intense tang which complements the tuna and soba noodles.
Soba with Seared Tuna Recipe
Soba with Seared Tuna Ingredients
- 1 Cup store-bought Japanese sesame-soy sauce dressing
- 1 1/2 tablespoons honey
- 1/2 tablespoon wasabi paste
- 1/2 Cup dried wakame seaweed (available in Japanese groceries)
- 2 cups edamame (green soybeans) (available in Japanese groceries)
- water for boiling
- 200 Grams sashimi-grade tuna
- 1 tablespoon vegetable oil
- 1 pack (270-gram) soba (buckwheat noodles)
- 2 cups carrot shredded
- 2 cups avocado diced
- green onion for garnish (optional)
- Combine store-bought Japanese sesame-soy sauce dressing, honey, and wasabi paste or to taste; set aside.
- Soak dried wakame seaweed in a bowl of warm water for 10 minutes. Drain and set aside. Boil edamame in a pot of salted water for 4 to 5 minutes; cool. Remove beans from pods; set aside.
- Season sashimi-grade tuna with salt and freshly ground black pepper. Heat vegetable oil in a heavy-bottomed pan until almost smoking. Sear tuna on all sides for 1 to 2 minutes. Slice into 12 (½-inch-thick) pieces.
- Cook soba noodles according to package directions; drain and divide among 4 bowls. Top each bowl with 3 tuna slices, ¼ cup wakame,¹?8 cup edamame beans, ¹?8 cup shredded carrots, and ¹?8 cup diced avocado. Drizzle with wasabi-sesame dressing. Garnish with toasted sesame seeds and chopped green onions (optional).