Soba Tuna Salad with Gyokuro Dipping Sauce
Gather your friends ‘round and serve up this totally delish Japanese-inspired dish.
For the tuna filets:
- 2 medium tuna filets
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
For the soba salad and lotus root chips:
- 200 g/7 oz soba or udon noodles
- 95 g/3 oz shelled cooked edamame
- ½ cucumber, sliced into long thin ribbons
- ½ lotus root, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 spring onion, green part only, thinly sliced
For the Gyokuro dipping sauce:
- 600 ml/20 fl oz 80°C/176°F water
- 3 teaspoons Gyokuro (or Japanese Sencha)
- 60 ml/2 fl oz tamari (or soy sauce)
- 60 ml/2 fl oz mirin
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar
- 1 tablespoon fresh ginger, grated
- 1 spring onion, chopped
- Preheat the oven to 180°C/356°F.
- Remove tuna filets from the fridge and stand for 15 minutes. Combine olive and sesame oils and brush over all sides of the tuna. Place black and white sesame seeds in a shallow bowl, then coat the tuna in the sesame seeds.
- Place the sliced lotus root in a large mixing bowl with olive oil, salt and pepper. Mix well, ensuring the lotus root are coated, then arrange on a baking tray lined with baking paper. Bake for 15-20 minutes or until nicely browned and crisp. Transfer to a plate lined with paper towel and set aside.
- Add Gyokuro to 80°C/176°F water and infuse for 3 minutes. Remove and discard the tea leaves, then transfer tea to a small saucepan. Add tamari, mirin, rice vinegar, brown sugar, ginger and spring onion and simmer gently for 3 minutes, then remove from the heat. Strain and set aside.
- Lightly grease a frying pan. Ensure the pan is hot, but not smoking, then add the tuna. Cook for one minute on each side, or more if you prefer them well done. Remove from the heat and set aside.
- Cook soba noodles according to packet, then drain and rinse with warm water.
- To serve, divide the noodles, cucumber ribbons and spring onion over two large plates, scattering with edamame. Slice the seared tuna and arrange on the plate. In two small bowls, divide the strained dipping sauce. Add a few lotus root chips to each plate, and serve.
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