Sesame-crusted tuna with green tea noodle salad
serves
4
Ingredients (16)
- 2 tbs white sesame seeds
- 1 tbs black sesame seeds
- 1/2 tsp togarashi (Japanese seven spice, from Asian food stores)
- 1 tsp coarsely ground black pepper
- 400g sashimi-grade tuna, skin on
- 1 tbs extra virgin olive oil
- 320g green tea noodles
- 1 cup (140g) frozen edamame, thawed
- 2 long green shallots, thinly sliced
- Pickled ginger, to serve
- Shiso leaves (from Asian grocers, substitute Thai basil or coriander), to serve
Ginger and soy dressing
- 100ml sesame oil
- 4cm piece (20g) ginger, finely grated
- 2 tsp soy sauce
- 2 tsp fish sauce
- Juice of 2 small limes
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.On a tray, combine white and black sesame seeds with togarashi, pepper and 1 tsp salt flakes. Press tuna into sesame mixture to coat all over, then cover and set aside at room temperature for 10 minutes.
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2.For the ginger and soy dressing, combine all ingredients in a bowl. Set aside. Heat a medium frypan over high heat. Drizzle tuna with oil. Sear tuna for 30 seconds each side – you want it to remain rare inside. Cool briefly, then thinly slice.
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3.Cook noodles according to packet instructions, adding edamame in the last minute of cooking. Drain and rinse briefly with cold water. Transfer to a large bowl.
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4.Add dressing and toss to combine. Top noodles with sliced tuna, edamame, shallot, pickled ginger and shiso leaves to serve.
Recipe Notes
You can swap out green tea noodles for any style of soba noodles.
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