Black and White Sesame-Crusted Tuna with Miso Broth and noodles

By ALICJA

Ingredients

• 600 g tuna loin,cut into 4 portios
• salt and pepper,to taste
• 1 tbsp sesame oil
• 4 cups water or vegetable stock
• 1/2 cup miso paste
• 2 tbsp tamari or good quality soy sauce
• 1 tsp sambal olek(garlic chile sauce)
• 1 red onion thinly sliced
• 1/2 a carrot,sliced thinly and julienned
• 100 g soba,yuba or other thin noodles,cooked
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tbsp vegetable or canola oil
• edible seaweed like wakame or hijiki,soaked in warm water for 30 min.
• optional
• enoki or other muschrooms,for garnish.

Preparation

Step 1

Rub the tuna with the salt,pepper,and sesame oil and refrigerate while you make the broth.
Combine the water or vegetable stock,miso,tamari or soy sauce,sambal olek,onion,and carrot in large pot.Bring to boil and simmer 5 min.Add the noodles,return just to a simmer,and immediately turn off the heat while you finish the tuna.
In a small pie dish,combine the black and white sesame seeds and coat each side of the tuna portions by pressing the pices firmly into the seed mixture.
Heat a large skillet over medium heat and add the vegetable or canola oil.Cook the tuna in the oil for 2-3 min.per side,or until the seed crust is crunchy and golden brown.
Remove the noodles from the broth with tongs and distribute them among 4 large bowls.Place a portion of tuna on top of each bowl of noodles and pour the remaining broth around it.Garnish with seaweed and enoki mushrooms and serve.