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

Yield: 4 servings

Measure Ingredient
4 \N Center-cut Ahi tuna steaks ; (1\" thick)
2 tablespoons Olive oil
\N \N Kosher salt; to taste
\N \N Freshly-ground black pepper; to taste
1½ tablespoon Minced garlic
2 tablespoons Minced fresh ginger
½ teaspoon Seeded and minced serrano chile
\N \N (or 1/4 teaspoon red chile flakes)
½ teaspoon Minced lemon zest
½ cup Rice wine vinegar
⅓ cup Reduced-salt soy sauce
½ cup Chicken stock; all fat removed
2 teaspoons Sugar
1 pounds Soba or somen noodles
½ cup Diagonally-sliced scallions; white and pal
\N \N Wasabi Mousse; see * Note
\N \N Chive Mixture; see * Note

* 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.

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