Name: Tuna skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 800 gram (1½ pounds) tuna steaks, cubed; 2 tablespoon olive oil; 3 teaspoon wasabi paste; 1 teaspoon ground coriander; 1/3 cup finely chopped fresh coriander (cilantro); 300 gram (9½ ounces) dried soba noodles; 1 medium carrot (120g), cut into matchsticks; 4 green onions (scallions), sliced thickly; 1/4 cup firmly packed fresh coriander (cilantro) leaves; Mirin and ginger dressing; 1/4 cup (60ml) mirin; 2 tablespoon japanese soy sauce; 1 centimetre (½-inch) piece fresh ginger (5g), grated; 1 teaspoon sesame oil; 1 teaspoon fish sauce; 1 teaspoon sugar

Ingredients

800 gram (1½ pounds) tuna steaks, cubed

2 tablespoon olive oil

3 teaspoon wasabi paste

1 teaspoon ground coriander

1/3 cup finely chopped fresh coriander (cilantro)

300 gram (9½ ounces) dried soba noodles

1 medium carrot (120g), cut into matchsticks

4 green onions (scallions), sliced thickly

1/4 cup firmly packed fresh coriander (cilantro) leaves

Mirin and ginger dressing

1/4 cup (60ml) mirin

2 tablespoon japanese soy sauce

1 centimetre (½-inch) piece fresh ginger (5g), grated

1 teaspoon sesame oil

1 teaspoon fish sauce

1 teaspoon sugar

Method

1.Combine tuna, oil, wasabi and ground coriander in large bowl. Thread tuna onto eight skewers; sprinkle with chopped coriander.

2.Cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.

3.To make mirin and ginger dressing; combine ingredients into a screw-top jar and shake well.

4.Place noodles in large bowl with carrot, onion, coriander leaves and half the dressing; toss gently to combine.

5.Cook skewers on heated oiled grill plate (or grill or barbecue) until cooked as you like (do not overcook or tuna will dry out).

6.Serve skewers on noodles, drizzled with remaining dressing.

You will need to soak eight bamboo skewers in water for at least an hour to prevent them from splintering and scorching.
Note

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Ingredients

Method

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