Miso Noodles with Seared Ahi Tuna Guy Fieri Style
- Difficulty: Easy
- Serves: 4 to 6 portions
- Nutrition (per serving, based on 6 servings): 690 calories, 20g total fat, 2g saturated fat, 58g carbs, 5g fiber, 5g sugars, 70g protein, 88mg cholesterol, 1652mg sodium
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
Soba Noodles with Miso-Sesame Sauce
- 1/2 cup white miso
- 3 tsp low-sodium soy sauce
- 2 tbsp mirin
- 2 tbsp canola oil
- 2 tbsp seasoned rice vinegar
- 1 tsp sesame oil
- Kosher salt, to taste
- 10 oz sugar snap peas, cut into thin sticks
- 12 oz buckwheat soba noodles
- 2 medium organic carrots, peeled and julienned
Seared Ahi Tuna
- 2 tbsp canola oil, plus extra for greasing
- 1 tbsp sweet soy sauce
- 2 tsp yuzu juice
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 3 lbs premium ahi (yellowfin) tuna, sushi-grade preferred
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
- 4 scallions, thinly sliced diagonally, for topping
- Special equipment: 8 bamboo skewers soaked in water for 1015 minutes
Instructions:
- Prepare the miso-sesame dressing & noodles:
- In a large bowl, whisk together miso paste, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar, and sesame oil until smooth; set aside.
- Bring a large pot of salted water to a boil. Flash-cook the sugar snap peas for 1015 seconds until bright and just tender; remove and set aside.
- Cook the soba noodles in the boiling water for 23 minutes (or according to package directions) until al dente; drain and rinse thoroughly with cold water to stop cooking and preserve chewiness.
- Toss the cooled noodles with the dressing, then fold in the snap peas and julienned carrots. Keep covered until serving.
- Prepare & sear the tuna:
- Whisk canola oil, sweet soy sauce, yuzu juice, sesame oil, and grated ginger in a bowl to make a light marinade.
- Cut the tuna into 1-inch cubes and toss gently in the marinadedo not overcoat or soak.
- Thread 4 tuna cubes onto each soaked bamboo skewer (you should have 8 skewers total).
- Spread the black and white sesame seeds in a shallow dish and roll each skewer so the tuna is evenly coated.
- Heat a flat grill or griddle over high heat and lightly oil the surface. Sear each skewer quickly, rotating to brown all sides, about 3035 seconds per side; aim for a crisp sesame crust with a rare center.
- To serve:
- Arrange the dressed noodles on plates or a serving platter, lay the seared tuna skewers on top, and garnish with sliced scallions.
