Ingredients

The following ingredients have 4 Servings
  • 300 grams Ahi Tuna Steak (2 steaks)
  • 200 grams Soba Noodles
  • 1 Egg White
  • 3 tbsp Sesame Seeds (white and black)
  • 2 tbsp Ponzu
  • 2 tsp Rice Wine Vinegar
  • 1 tsp Sesame Oil
  • 1 tbsp Water
  • 1 tbsp Sugar
  • 2 Spring Onions (chopped)
  • 2 tbsp Neutral Oil

Instruction

  • Pat your tuna steaks dry with a napkin or paper towel and set aside.
  • In a pan bring some water to a boil and then add the soba noodles. They only take about 2 minutes to cook so while they are boiling make an ice bath. Move the cooked soba to the ice bath and set aside.
  • In a bowl whisk together the ponzu, vinegar, sesame oil, water, sugar, and spring onions. Set aside.
  • Give your ahi steaks an egg wash with the egg white and then press them into a plate of sesame seeds. Use a spoon to evenly coat the entire piece of fish.
  • In a pan add some oil and get the temperature quite hot. Place the fish in the oil and cook for 30 seconds. Flip, and then cook for another 30 seconds. Remove to a cutting board.
  • Take the soba noodles out of the ice bath and place them in the ponzu mixture. Give them a good mix. Lift the noodles out of the mixture and place on the center of a plate, letting the excess liquid drip off.
  • Slice the seared ahi steak in about half cm (quarter inch) thick strips. Plate around the soba. Garnish with sprouts (I used bean and pea) and serve.