Chef JJ Grilled Ahi Tuna with Soba Noodle Salad Recipe
Chef JJ gives us a variation of healthy and fit tasty bowls, with an added deliciousness of seared tuna and soba noodle salad.
Ingredients
- ¼ cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon rice wine vinegar
- 2 tablespoons sesame oil
- Kosher salt
- Cracked black pepper
- ½ head savoy cabbage, julienned
- 1 medium red onion, thinly sliced
- 1 shallot, sliced
- 2 inched ginger, thinly sliced
- 2 large garlic cloves, thinly sliced
- 1-2 birds eye chilies, finely chopped
- 2 scallions, thinly sliced
- 1 pound soba noodles
- 2 bay leaves
- Avocado oil for cooking
- 1 pound sushi grade Ahi tuna (center cut if possible)
Instructions
1. Mix the soy sauce, apple cider vinegar, rice wine vinegar, and sesame oil in a bowl. Add the cabbage, red onion, bell pepper, shallot, ginger, garlic, scallions, and birds eye chili, and mix. Season with salt and pepper to taste. Set aside for 10-15 minutes. 2. In the meantime bring a pot of salted water to a boil. Add the soba noodles and 2 bay leaves and cook until tender. Follow package instructions. Drain in a colander and run under cold water or place in a bowl of ice water seasoned with salt. Add the noodles into the bowl with vegetables and dressing. Season with salt if needed. 3. Cut the tuna into 4 ounce chunks. Season with salt on all sides. Heat a large cast iron pan over medium high heat with enough avocado oil to coat the bottom of the pan. Sear each piece of tuna until golden brown on all sides about 4-5 minutes. The center will be rare but you could also cook the tuna to your liking. Take off the heat and rest for about 5 minutes. 4. Slice the tuna into ½ inch pieces and serve over a portion of the soba noodle salad