Green Tea Soba Noodles with Tuna
Throughout Japan buckwheat noodles are served as fast food on the street and at railway stations as well as in fine dining and soba specialty restaurants.,” says celebrity chef Charlie Palmer. “When my boys were small, they enjoyed a soba noodle dish much like this one — they loved the noodles and the raw tuna and went on to become sushi connoisseurs. Consequently, I make some version of soba and raw fish at least once a week.”
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- 1 tbsp. lemon juice
- 1 tbsp. mirin
- 1 tsp. minced garlic
- 1 tsp. grated fresh ginger
- ¾ cup avocado oil
- 2 tbsp. toasted sesame oil
- 2 tbsp. chopped scallions
- 2 tsp. toasted sesame seeds
- 12 ounces green tea soba noodles (see Note)
- 2 ribs celery, trimmed and shaved
- 1 large carrot, peeled and shaved crosswise
- 1½ pounds ahi tuna, cut into ½-inch dice
1. Bring a large pot of salted water to boil over high heat. The water should be as salty as the sea.
2. Combine the rice wine vinegar, soy sauce, lemon juice, and mirin in a small mixing bowl and whisk to blend well. Add the garlic and ginger and stir to combine.
3. Begin whisking in the avocado oil and, when blended, whisk in the sesame oil. Transfer to a serving bowl and stir in the scallions and sesame seeds. Set the dressing aside.
4. Add the soba noodles to the boiling water, stirring to loosen them. Return the water to a strong boil, lower the heat, and continue to cook for about 3 minutes or until the noodles are tender. Drain well. Rinse in cold water and place in a colander and drain completely.
5. Place the soba noodles on a serving platter. Add the celery and carrot, toss to combine and top with the diced tuna. Serve the sesame dressing on the side.
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