Sesame Crusted Tuna, Soba Noodles and Soy Flavour Pearls

Light and fresh and able to be prepped ahead of time is exactly what our recipe for Sesame Crusted Tuna, Soba Noodles and Soy Flavour Pearls is all about. It’s a versatile dish which can be enjoyed canape style (like the picture below), as an entree or light meal, a main course or even bring along for a picnic dish to share.

What you’ll need…

Tuna steaks – allow around 100g per person if serving as an entreeish portion, less for canape style
Sesame seeds – Black and White – around half a cup
Clingfilm to wrap fish
Soba noodles (about 2 bundles)
Seaweed salad – buy from your local sushi shop – half to 3/4 cup
Lebanese cucumber 1 ea – peel layers off with a vegetable peeler and slice for fine julienne
Spring onions -about 1/2 cup chopped

Dressing

Soy sauce light – 1/2 cup
Rice wine vinegar – 2 tablespoons
Sugar – 2 teaspoons
Lime juice – 2 teaspoons fresh
Rice vinegar – 2 tablespoons
Ginger – 2 tablespoon finely grated fresh
Sesame oil – 1 teaspoon

Garnish

Soy Flavour Pearls x 1 50g jar

The first job…

Is to coat your tuna in the sesame seeds. I had nice thick portions and cut them into even square fingers. Feel free to leave your pieces whole and cut longer slices if it’s easier. Season your fish with some salt and pepper and lightly coat in some sesame oil before you roll them in the sesame seeds. Put your tuna into the fridge for a while.

Put on a pot of seasoned water for your soba noodles…just follow the directions on the packet. Once cooked and cold, just coat in a small amount of sesame oil and refrigerate.

Combine all dressing ingredients and prep your cucumber and spring onions.

To cook your tuna…

Get a pan nice and hot, add a little oil and sear your tuna until the pale sesame seeds are golden on each side. Next use your cling film to roll the tuna portions tightly (this helps keep a nice shape and the seeds to stay stuck a little too) if the cling film bit sounds too annoying don’t stress and just leave it out! Put your tuna into the fridge until you are ready to slice and serve.

You can have all of this done a day in advance!

To serve…

Simply combine all salad ingredients with some dressing and place on your serving plate/s then slice your tuna and put on top. Now to finish add some Soy Flavour Pearls for a delicious salty burst and luxe look.

If you prefer a citrus zing over a salty one you could always substitute for Yuzu Flavour Pearls.

Until next time

Enjoy…from the Peninsula Larder Team