Sesame-crusted tuna & edamame with green-tea soba noo­dles

Nadia - - FAST & FRESH -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.