Tuna Steaks with Soba Noodle Salad recipe, brought to you by Weight Watchers and MiNDFOOD.
250g dried soba noodles
2 tbs soy sauce
2 tbs mirin (see note)
2 tbs rice wine vinegar
1 tsp sesame oil
2 tsp finely grated fresh ginger
2 carrots, cut into matchsticks
2 Lebanese cucumbers, halved, deseeded, thinly sliced
¾ cup chopped fresh coriander leaves, plus extra sprigs to garnish
6 x 150g tuna steaks
3 tsp sunflower oil
3 tsp sesame seeds, toasted
1 Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain well.
2 Combine soy, mirin, vinegar, sesame oil and ginger in a large bowl. Add noodles, carrot, cucumber and chopped coriander. Toss gently to combine.
3 Preheat a barbecue or chargrill over high heat. Brush tuna all over with sunflower oil. Cook tuna for 1–2 minutes each side or until cooked to your liking (see tip). Cut each piece of tuna into thirds. Serve noodle salad topped with tuna and sprinkled with sesame seeds and extra coriander.
NOTE: Mirin is a sweet, low-alcohol Japanese cooking wine made from rice. It is available in the Asian section of most supermarkets or from Asian grocery stores.
TIP: Make sure the barbecue grill is really hot before cooking the tuna. This ensures the tuna sears quickly, sealing in the juices and preventing it from drying out. Fresh tuna is best eaten rare to medium-rare.