Miso Noodles with Seared Ahi Tuna Recipe

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:

1. 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.
2. 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.
3. To serve:
   • Arrange the dressed noodles on plates or a serving platter, lay the seared tuna skewers on top, and garnish with sliced scallions.