Grilled ahi tuna w japanese noodles/ginger-soy sauce/wasab

4 servings

Ingredients

QuantityIngredient
4Center-cut Ahi tuna steaks ; (1\" thick)
2tablespoonsOlive oil
Kosher salt; to taste
Freshly-ground black pepper; to taste
tablespoonMinced garlic
2tablespoonsMinced fresh ginger
½teaspoonSeeded and minced serrano chile
(or 1/4 teaspoon red chile flakes)
½teaspoonMinced lemon zest
½cupRice wine vinegar
cupReduced-salt soy sauce
½cupChicken stock; all fat removed
2teaspoonsSugar
1poundsSoba or somen noodles
½cupDiagonally-sliced scallions; white and pal
Wasabi Mousse; see * Note
Chive Mixture; see * Note

Directions

* Note: See the "Wasabi Mousse" and "Chive Mixture" recipes which are included in this collection.

Prepare a charcoal fire or preheat a stovetop grill. Rub the tuna steaks with 1 teaspoon of the olive oil and lightly season with salt and pepper.

Set aside. Add the remaining oil to a small saucepan and saute the garlic and ginger over medium heat until they just begin to color. Add the chile, lemon zest, vinegar, soy sauce, stock and sugar and bring to a boil. Reduce slightly. Remove from the heat and set aside. Keep warm. Cook the noodles in lightly salted boiling water until just al dente, according to package directions. Drain and toss with half of the ginger-soy sauce mixture and the scallions. Grill the tuna on both sides over medium coals until just done, approximately 2 to 3 minutes per side (the center should remain very pink). Remove and keep warm. Serve the tuna steaks on a bed of noodles drizzled with the remaining ginger-soy sauce. Place a dollop of the Wasabi Mousse on the Ahi and sprinkle with the Chive Mixture. Serve immediately.

This recipe yields 4 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9660 broadcast 08-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.