A lovely cold dish for a hot day and gluten free too.
Cook the soba noodles according to instructions and when they are ready immediately run cold water over them. Place them into a bowl with 2-3 sliced spring onions and some cooked and shelled edamame (young soy) beans. Make a sauce of 3 tablespoons of soy sauce, 2 tablespoons of mirin (sweet sake), ¼ of a cup of dashi (bonito) stock, a squeeze of lemon juice and 2-3 teaspoons of sesame oil. Add ½ of this sauce to the noodles along with some toasted nori (seaweed) strips and toss well to combine. Divide into serving bowls and top with more nori. Take your tuna steaks and season well on both sides. Rub all the surfaces with some sesame oil and roll them in a mixture of white and black sesame seeds. Just before you are ready to serve heat a frypan over high heat with just a little vegetable oil. Sear the tuna for about 2-3 minutes on each side, making sure not to cook the centre. Remove to a board, cut into slices and place over the soba noodles. Serve the remaining sauce as a dipping sauce for the tuna.
michelle picker cooks 