Soba Noodles With Grilled Tuna & Soy Ginger S
Description
This vibrant dish combines the earthy nuttiness of soba noodles with the rich, clean flavor of grilled tuna steaks. The highlight is the warm soy-ginger dressing, infused with aromatic garlic and fresh ginger, which coats the noodles perfectly. Finished with a bright garnish of lemon zest, chives, and mint, it offers a refreshing contrast to the savory depth of the broth-based sauce. It is an excellent choice for a healthy weeknight dinner or a light yet satisfying meal that feels restaurant-quality. The combination of textures, from the tender pink tuna to the chewy buckwheat noodles, makes every bite interesting. Simple to assemble with fresh ingredients, this recipe brings a touch of sophistication to your table without requiring hours in the kitchen.Ingredients
Directions
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Rub the tuna steaks with olive oil and season generously with salt and pepper. Set aside while preparing the sauce.
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In a small saucepan, heat the remaining oil over moderately high heat. Add the minced garlic and grated ginger, cooking and stirring until slightly colored and fragrant, about 1 minute.
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Stir in the chicken broth, rice vinegar, soy sauce, and 1 teaspoon of the lemon zest. Add the minced serrano chile and sugar, then bring the mixture to a boil.
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Remove the saucepan from the heat and stir in the thinly sliced scallions. Keep the sauce warm.
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Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions until al dente. Drain well.
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Grill the tuna steaks for about 5 minutes total, turning once, until charred on the outside but still pink in the middle.
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Transfer the grilled tuna to a plate and keep warm.
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In a large bowl, toss the cooked soba noodles with half of the warm soy-ginger sauce mixture until well coated.
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Mound the dressed noodles onto 8 warm plates.
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Place a piece of grilled tuna on top of each serving of noodles.
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Spoon the remaining sauce over the tuna and noodles.
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In a small bowl, toss the remaining lemon zest with the minced fresh chives and mint.
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Sprinkle the herb and zest mixture over each serving. Garnish with fresh mint sprigs and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 735.3kcal
- % Daily Value *
- Total Fat 43.0g67%
- Saturated Fat 15.9g80%
- Cholesterol 217.4mg73%
- Sodium 195.1mg9%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 74.9g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The directions reference ingredients not listed in the main ingredient list but required for the sauce and garnish: 1 cup rice vinegar, 2/3 cup soy sauce, 1 1/2 tablespoons finely grated lemon zest, 1 teaspoon minced serrano chile (or 1/2 teaspoon crushed red pepper), 1 teaspoon sugar, 6 thinly sliced scallions, 1 lb dried soba noodles (or rice noodles/linguine), 1/4 cup minced fresh chives, 1 tablespoon minced fresh mint, and mint sprigs for garnish.
For best results, ensure the tuna steaks are thick-cut (about 1/2 inch) to prevent overcooking. They should be rare to medium-rare inside.
Soba noodles can be substituted with rice noodles or linguine if soba is unavailable, though the nutty flavor of buckwheat is characteristic of this dish.
If you prefer a milder heat, omit the serrano chile or reduce the amount of crushed red pepper.
The sauce can be made ahead and kept warm or reheated gently before serving. Do not boil the sauce after adding the scallions to preserve their freshness.
