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250 g soba noodles*
¼ cup soy sauce
¼ cup mirin*
500 g sashimi-grade tuna, bloodline
removed, cut into 5cm x 7cm chunks
1 tablespoons extra virgin olive oil
50 g mizuna leaves*
1 bunch broccolini, blanched, refreshed
in cold water
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Method:
Cook soba noodles according to packet
directions. Drain, then rinse in cold water. Combine soy
and mirin, then toss through noodles. Brush tuna with oil, then
season. Heat a large, non-stick frying pan over high heat.
When hot, cook tuna for 20-30 seconds each side until lightly colored
but still completely rare inside. Remove from pan and cut into
5mm-thick slices. Divide the noodles among plates, then top with
mizuna, broccolini and tuna. Serve.
* Soba noodles and mirin are from Asian
food shops and selected supermarkets. Mizuna is from selected
greengrocers.
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