Miso-Marinated Seared Ahi Tuna with Cucumber Soba Noodle Salad
Discover the delectable fusion of Japanese flavors and Paleo principles in this easy-to-prepare recipe featuring miso-marinated seared Ahi tuna atop a refreshing cucumber soba noodle salad. This exquisite lunch dish offers a perfect balance of rich umami flavors and crisp, cool textures for an unforgettable culinary experience.
Allergens
Fish (Tuna), Soy (Miso)
Ingredients
- 4 (6
- ounce) Ahi tuna steaks, 1
- inch thick
- 1/4 cup white miso paste
- 2 tablespoons rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 8 ounces soba noodles, cooked and drained
- 2 cups sliced English cucumber
- 1/4 cup thinly sliced green onions
- 1/4 cup sesame seeds, toasted
- Salt and pepper, to taste
Instructions
- In a shallow dish, combine the miso paste, rice wine vinegar, mirin, honey, ginger, and garlic. Whisk until well combined.
- Place the Ahi tuna steaks in the miso marinade, turning to coat both sides evenly. Cover and refrigerate for 30 minutes.
- Preheat a large skillet or grill over medium high heat. Remove the tuna from the marinade, letting excess liquid drip off. Season with salt and pepper to taste. Sear the tuna for 2 3 minutes per side, or until desired doneness is reached. Set aside.
- In a large bowl, combine the cooked soba noodles, cucumber slices, green onions, and sesame seeds. Toss gently to combine. e) Divide the noodle salad among four plates, placing it in the center. Top each portion with a seared Ahi tuna steak.
Chef’s Insight
Allow the miso marinade to penetrate the tuna for optimal flavor, but avoid over-marinating to prevent excessively soft texture.
Notes
Adjust the cooking time for the Ahi tuna to your desired doneness; use fresh, high-quality ingredients for best results.