Seared Tuna on Soba Noodles

Serves: 4

Style: Japaneasy

Difficulty: Easy


4 x 90g Hakubaku Soba Noodles
1/4 cup Tamari
1/4 cup Mirin
500g Tuna steak cut into 5cm x 7cm chunks
1 tablespoon extra virgin olive oil
50g Baby spinach
1 bunch Broccolini, blanched, refreshed in cold water

Seared Tuna on Soba Noodles


Cook soba according to 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 fry pan over high heat. When hot, cook tuna for 20-30 seconds each side until lightly coloured but still completely rare inside. Remove from pan and cut into 55mm-thick slices. Divide the noodles among plates, then top with spinach, broccolini and tuna.


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