Sesame-Pepper Crusted Tuna with Soba Noodles and Enoki Mushroom

March 22nd, 2009

Despite its complicated name, this recipe has minimal preparation, making it perfect for a special weeknight meal. E had a craving for pepper-crusted tuna so we headed to the Lobster Place in Chelsea Market and picked up some beautiful steaks of fresh Yellowfin and then played around with some ingredients. The result is below!

Serves 2

Ingredients:

2 Yellowfin Tuna steaks (or any sushi-grade), about 15 oz
1 package soba noodles
2 cups of enoki mushrooms, thinly sliced lengthwise
1 bunch of scallion, coarsely chopped
1 cup soy sauce
1/2 cup rice wine vinegar
2 teaspoons sugar
1/2 cup Sesame oil
4 tbsp black sesame seeds
2 tbsp black peppercorns
1 tsp coriander
1/2 tsp red pepper flakes
1 tbsp peanut oil

(these are loose measurements that can be altered based on your taste)

Preparation:

Place a large pot of water on the stove and bring to a boil. While the water is heating, continue on.
In a small plastic bag, combine the peppercorns and coriander. Using a mallot or regular hammer, beat the peppercorn and coriander to a coarse powder. Combine 3 tablespoons of the sesame seeds in the plastic bag and shake to combine evenly.

Delicately season the tuna with salt and pepper. Lay the tuna onto a flat dish and drizzle a small amount of sesame oil onto the fish, trying to coat evenly. Smooth the peppercorn mixture onto the outside of rim of the fish and the top, creating a black crust.

When the water is at a rolling boil, cook the soba noodles for 8 minutes. Drain the noodles in a colander and pour into a large bowl. Toss the noodles with 1/2 cup soy sauce, 1/4 cup sesame oil, 1 tablespon of sesame seeds, rice wine vinegar and red pepper flakes. Set aside while you continue with the fish.

Coat a large skillet with peanut oil and heat on high. When the oil is very hot, sear each piece of tuna for 30 seconds on each side so it is completely raw in the middle and cooked on the outer edges. Remove the tuna from the pan.

Add mushrooms, scallions, remaining sesame oil, soy sauce, and sugar to the pan and cook for about five minutes or until the mushrooms have absorbed the liquid and are cooked through. Toss with the soba noodles and serve alongside the tuna. Enjoy!

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