Soba Noodles With Grilled Tuna & Soy Ginger S Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chicken broth,
1 tbsp: Olive oil,
8: 4 oz. tuna steaks,
1/2 inch thick: ,
3 tbsp: Minced garlic,
2 1/2 Inch: piece of fresh ginger,
Peeled and minced,
1 cup: Rice vinegar,
2/3 cup: Soy sauce,
1 1/2 tbsp: Finely grated lemon zest,
1 tsp: Minced serrano chile,
Or,
1/2 tsp: Crushed red pepper,
1 tsp: Sugar,
6: Scallions, thinly sliced
1 lbs: Dried soba noodles or,
Rice noodles or linguine,
1/4 cup: Minced fresh chives,
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp