Sesame-crusted tuna & edamame with green-tea soba noodles
Ready in 30 minutes plus chilling time | Serves 4 | DF
Noodles are great served cold. The trick is to refresh them under cold running water to rinse off the extra starch and stop them cooking. If you aren’t using them immediately, toss in oil and refrigerate.
40g white sesame seeds 400g green-tea soba noodles (cha soba); see notes 2 tsp grapeseed oil 400g skinless tuna fillets (or other fresh fish such as salmon), trimmed 1/4 cup pickled ginger, torn (optional) 100g frozen edamame peas, defrosted 1/2 cup (loosely packed) shiso or mint 1 spring onion, thinly sliced on the diagonal
5g dried bonito flakes (see notes) 100ml boiling water 1/3 cup tamari 2 tsp roasted sesame oil 11/2 tsp finely grated ginger 1 tsp brown rice wine vinegar
1 For tamari-dashi dressing, place bonito flakes in a bowl, cover with the boiling water and stir gently for 2 minutes to infuse. Strain, then whisk in remaining ingredients.
2 Dry-roast sesame seeds in a frying pan over medium-high heat, stirring constantly, for 3-5 minutes or until golden. Transfer to a plate to cool.
3 Cook soba noodles in a large saucepan of boiling salted water, arresting the boiling once or twice during cooking by adding ½ cup cold water, until noodles are tender (3-4 minutes). Drain, then gently rinse under cold water. Drain again and transfer to a bowl. Toss with grapeseed oil to coat, then refrigerate until chilled (1 hour).
4 Roll tuna in toasted sesame seeds to coat, then thinly slice with a sharp knife. Divide noodles among bowls, top with tuna, pickled ginger, edamame, shiso or mint leaves and spring onion, drizzle with dressing and serve.