Soba noodles with grilled tuna and soy ginger s

8 Servings

Ingredients

Quantity Ingredient
1 cup Chicken broth
1 tablespoon Olive oil
8 4 oz. tuna steaks
1/2 inch thick
3 tablespoons Minced garlic
2½ Inch piece of fresh ginger
Peeled and minced
1 cup Rice vinegar
⅔ cup Soy sauce
1½ tablespoon Finely grated lemon zest
1 teaspoon Minced serrano chile
Or
½ teaspoon Crushed red pepper
1 teaspoon Sugar
6 Scallions, thinly sliced
1 pounds Dried soba noodles or
Rice noodles or linguine
¼ cup Minced fresh chives
1 tablespoon Minced fresh mint
Sprigs of mint for garnish

Directions

Rub tuna steaks with oil and season with salt and pepper. Set aside. In a small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add the garlic and ginger and cook, stirring until slightly colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest.

Add the chile and sugar and bring to a boil. Remove from the heat and stir in the scallions and keep warm. Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once, until charred on the outside and pink in the middle. Transfer to a plate and keep warm. Cook the noodles and toss with half of the soy sauce mixture. Mound the noodles on 8 warm plates. Place the tuna on the noodles and spoon the remaining sauce over. In a small bowl, toss the remaining zest with the chives and minced mint and sprinkle over each serving. Garnish with mint and serve immediately.

Source:Food and Wine November 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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