Seared Ahi Tuna with Soba Noodle Salad and Soy-Lime Leaf Syrup

By mahto

Ingredients

• Four 6- to 8-ounce pieces of center-cut Ahi tuna (about 3 by 2 by 2 inches each)
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons grapeseed or canola oil, plus 1/3 cup
• 2 teaspoons wasabi powder
• 1/4 cup rice wine vinegar
• 1/4 cup Soy-Lime Leaf Syrup
• 1 hothouse (seedless) cucumber, washed and cut into 3-inch julienne
• 1/2 pound blanched soba noodles

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

Season the tuna with salt and pepper. Heat a sauté pan over high heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the tuna and sauté, turning, until cooked, 2 to 3 minutes total for rare.

Meanwhile, in a large bowl, combine the wasabi and vinegar and whisk until smooth. Whisk in 1 tablespoon of the syrup and then the 1/3 cup oil to make an emulsion. Season with salt and pepper. Transfer the vinaigrette to a small bowl.

In the same large bowl, combine the cucumbers and noodles. Add half the vinaigrette and toss to coat; if necessary, add more vinaigrette. Correct the seasoning with salt and pepper.

Garnish 4 large dinner plates with the remaining syrup and vinaigrette. Place a mound of the soba salad on each plate. Cut each piece of tuna into 3 slices and arrange next to the salad. Serve.