Yield: 4 servings
|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|
|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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.