Pan Grilled Tuna With Soba Recipes

GRILLED TUNA PAN BAGNAT

Steps:

• Heat grill to high. Brush the tuna steaks with the 1 tablespoon of oil and season and salt and pepper. Grill for 3 to 4 minutes on both sides or until just cooked through. Let rest for 5 minutes then flake with a fork. Transfer to a bowl with the red onion and tomatoes.
• Whisk together the anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in a small bowl. Add the capers and then season with salt, to taste, if necessary. Pour the dressing over the tuna, add the basil, and gently mix to combine.
• Place the baguette on the grill, close the cover and let heat through, about 3 to 4 minutes. Remove from the grill and slice lengthwise. Remove some of the inside of the bread. Spread the tuna mixture evenly over the bottom half of the bread, place the top bread on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top. Let stand 30 minutes before serving and then cut into 4 pieces.

COLD SOBA NOODLE TUNA LOIN

Steps:

• In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside.
• Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate.
• Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan.
• Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top
• Garnish: whole chives.

SEARED TUNA, SOBA NOODLE AND CUCUMBER SALAD BENTO BOX

Steps:

• For the marinade and sauce: Combine the garlic, ginger and scallion whites in a medium bowl along with the soy sauce, vinegar and chile-garlic sauce. Mix well to combine. Pour half the sauce into a shallow dish with the tuna steaks and let marinate for approximately 20 minutes, flipping halfway through. Reserve the remaining marinade separately to use as a sauce for the noodles.
• For the noodles: Fill a large pasta pot with a perforated insert with heavily salted water and bring to a boil. (Alternatively, use a large pot with a small heatproof colander lowered into it.) Prepare an ice bath in a medium bowl and season with a pinch of salt; set aside.
• Add the broccoli florets to the boiling water and cook until bright green, 1 to 2 minutes. Lift the insert and drain away excess water. Transfer the broccoli to the ice bath. Return the insert to the pot with the boiling water. Drain the broccoli and transfer to a small sheet pan or plate lined with paper towels.
• Cook the noodles in boiling water until tender, stirring occasionally, 4 to 5 minutes. Remove the insert, draining the excess water, and pour the noodles into a large bowl. Dress the noodles with the reserved marinade. Add the carrots, broccoli and edamame and toss to combine.
• For the cucumber salad: Mix together the fish sauce, vinegar, maple syrup, chile-garlic sauce and garlic in a small bowl. Toss with the cucumbers and set aside.
• Toast the black and white sesame seeds in a dry skillet over medium heat until slightly fragrant, about 3 minutes. Remove the seeds to a bowl.
• Wipe out the skillet with a paper towel. Increase the heat to medium-high and lightly coat with about 1 tablespoon canola oil. When the oil glistens, remove the pan from the heat and set the tuna steaks in the oil; you should hear a sizzle. (Reserve the tuna marinade.)
• Return the pan to the heat and sear the tuna for about 30 seconds on each side. Turn off the burner and pour in about half the reserved tuna marinade, turning the steaks to coat. Return the pan to medium heat, bring the marinade to a simmer and cook for about 1 minute. Remove the steaks from the heat and let rest for a few minutes before slicing across the grain. Return the pan to low heat to keep the sauce warm
• Add the soba noodle salad, cucumbers and sliced tuna to the bento box sections. Garnish the tuna and cucumbers with the toasted sesame seeds and the soba noodle salad with the scallion greens. Serve with the warm sauce.

PAN GRILLED TUNA WITH SOBA

Steps:

• In a 10- to 12-inch nonstick frying pan over high heat, stir macadamias frequently until golden brown, 3 to 4 minutes. Pour from pan and set aside.
• In a 2-qt. pan over high heat, bring broth and 2 cups water to a boil. Add noodles, reduce heat slightly, and simmer, stirring occasionally, until tender to bite, 6 to 7 minutes.
• While noodles cook, heat a 12- to 14-inch nonstick frying pan over high heat. When pan is hot, add tuna and cook on each side, turning once, until browned on surface, 4 to 5 minutes total. Cut to test; tuna should be white to about 1/4 inch deep, and still red in center (see notes).
• When noodles are done, stir in lime juice, green onions, and chopped cilantro.
• Spoon noodle mixture equally onto 4 serving plates. Slice tuna steaks thinly, if desired. Top noodles with tuna or serve alongside. Mix together soy sauce and sesame oil and drizzle over each portion. Garnish with cilantro sprigs and lime wedges.

SEARED TUNA WITH SOBA NOODLES

Steps:

• Heat a non stick frying pan over high heat.
• As the pan is warming, using 1 tablespoon of oil, rub the tuna steaks on all sides. Set aside.
• Prepare the soba noodles according to instructions usually boiling for 5 minutes when done drain noodles and run under cold water.
• Combine all the soy glaze ingredients in a large bowl, add remaining 3 tbspof sesame oil and whisk to combine.
• Divide noodles among 4 bowels, sprinklethe sweet peppers and scallionsatop the noodles.
• Pour the glaze over the noodles. Thinly slice the tuna and divide among the 4 bowels.

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

PAN GRILLED TUNA WITH SOBA

Steps:

• In a 10- to 12-inch nonstick frying pan over high heat, stir macadamias frequently until golden brown, 3 to 4 minutes. Pour from pan and set aside.
• In a 2-qt. pan over high heat, bring broth and 2 cups water to a boil. Add noodles, reduce heat slightly, and simmer, stirring occasionally, until tender to bite, 6 to 7 minutes.
• While noodles cook, heat a 12- to 14-inch nonstick frying pan over high heat. When pan is hot, add tuna and cook on each side, turning once, until browned on surface, 4 to 5 minutes total. Cut to test; tuna should be white to about 1/4 inch deep, and still red in center (see notes).
• When noodles are done, stir in lime juice, green onions, and chopped cilantro.
• Spoon noodle mixture equally onto 4 serving plates. Slice tuna steaks thinly, if desired. Top noodles with tuna or serve alongside. Mix together soy sauce and sesame oil and drizzle over each portion. Garnish with cilantro sprigs and lime wedges.