This fresh and delicious salad is perfect for lunch or dinner. The noodles and tuna fill you up and the ponzu, lime, ginger and avocado add real flavour. Enjoy.
Seared sesame tuna and soba noodle salad
- Olive oil spray
- 200 grams super fresh tuna steak or centre-cut sashimi-grade tuna
- 1/4 cup sesame seeds
- 100 grams soba noodles
- 1/4 cup shelled edamame
- 1/2 Lebanese cucumber, made into ribbons with a peeler
- 1/2 avocado, sliced
- 2 spring onions, sliced on an angle
- Pickled ginger
- 1 teaspoon caster sugar
- 1 teaspoon wasabi paste
- 40mL ponzu
- 1 tablespoon Mirin
- 1 teaspoon fish sauce
- Juice of 1/2 lime
Lightly spray a fry pan with olive oil spray and heat over high heat
Add the tuna and sear for 1 minute on each side – you want the tuna to remain rare on the inside. Allow to cool slightly.
Place sesame seeds on a clean board and roll the cooled tuna in the seeds to completely coat. Enclose tuna tightly in plastic wrap, twisting ends to secure. Chill in the fridge for 30 minutes.
For the dressing, combine all the ingredients in a bowl and set aside.
Cook the noodles according to packet instructions, adding the beans for the final minute, then drain and refresh.
Remove tuna from fridge and slice 5mm thick. Toss noodles and soy beans with the cucumber, sprouts, avocado, spring onion and dressing. Divide among plates, then top with tuna slices and garnish with pickled ginger.