tuna and soba noodle bowl
- 375g (13 oz) sashimi-grade tuna
- 2 teaspoons wasabi paste
- 1–2 nori sheets
- vegetable oil, for brushing
- 180g (4 oz) dried soba noodles, cooked, drained and kept warm
- 12 baby purple carrots, cleaned, blanched and halved
- pickled ginger and baby purple shiso leaves, to serve
- ¼ cup (60ml/2 fl oz) lime juice
- 2 tablespoons soy sauce
- 1½ tablespoons mirin (Japanese rice wine)
- Sparingly spread all sides of the tuna with the wasabi paste and wrap in a sheet of nori to enclose, trimming any excess nori.
- Heat a non-stick frying pan over medium-high heat. Lightly brush the nori with oil and cook the tuna for 20–30 seconds each side or until seared. Set aside for 5 minutes before slicing.
- To make the soy dressing, place the lime juice, soy and mirin in a bowl and mix to combine.
- To serve, divide the noodles, carrot and tuna between serving bowls. Spoon over the dressing and serve with pickled ginger and shiso leaves. Serves 4
+ If you can’t get your hands on a piece of tuna, try kingfish or salmon. Apart from fish, beef eye fillet will also team well with the Punchy Japanese flavours.
Photography: Con Poulos
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