The recipe calls for buckwheat soba noodles. You can find them at a Japanese specialty store. Buckwheat also contains choline. Choline, a compound in the vitamin B complex that plays an important role in metabolism, lowers blood pressure, and decreases cholesterol.-Jen
1 lb Fresh Tuna (cut into 1” thick pieces)
1 Tbsp Sesame oil
1 Tbsp Pepper
1/2 tsp Salt
1/2 tsp Vegetable oil
1 Pkg Buckwheat Soba Noodles
1 Carrot (cut into thin matchstick julienne strips)
1 Medium Zucchini (cut into julienne strips)
1 Red Pepper (cut into julienne strips)
1 Yellow Pepper (cut into julienne strips)
1 Small Pkg Snow Peas (cut into julienne strips)
3 Green Onions (cut into thin strips)
Dressing for Noodle Salad:
1 Garlic clove (minced)
1 Tbsp Ginger (minced)
1 Tbsp Rice Wine
1 Tbsp Soy Sauce
1 Tbsp Rice vinegar or Cider vinegar
1 Tbsp Sesame oil
1 Tbsp Lemon juice
1 tsp Asian chili garlic sauce
1/3 cup Cilantro (chopped)
2 Tbsp Mint (chopped)
2 Tbsp Basil (chopped)
- Cook noodles in a large pot of boiling water until tender but firm. Rinse with cold water and drain well. Reserve in a bowl.
- Chop all the vegetables and the green onion. Add the vegetables to the noodles and toss to combine.
- Next, make the dressing for the salad. Combine all the ingredients in a small bowl, and whisk them together. Add the dressing to the noodle salad mix and allow to marinate for 10 mins or so.
- Meanwhile, pat the tuna dry gently with some paper towel. Rub the tuna with the sesame oil, salt and pepper. Preheat a non-stick pan over high heat. Add the vegetable oil to coat the bottom of the pan. Sear the tuna for 2-3 mins per side. You want the outside of the tuna well browned but the inside still rare. Let the tuna rest for 5 mins or so.
- Serve the noodle salad in bowls or onto plates. Slice the tuna thinly on a diagonal and pace them on top of the salad.
*This recipe is a favorite of mine, and comes from a Bonnie Stern cookbook. She is an excellent cook who makes tasty and healthy food.