Tahini On Tuna with Soba Noodles and Pak Choi
|Tuna steaks||20 Ounce (4 Pieces,150 Gram Each)|
|Olive oil||1 Tablespoon|
|Tahini paste||4 Tablespoon|
|Soba noodles||8 Ounce (250 Gram Buckwheat Noodles)|
|Baby bak choy||4|
|Soy sauce||6 Tablespoon|
|Rice wine vinegar||4 Tablespoon|
|Clear honey||2 Teaspoon|
|Sesame seeds||1 Teaspoon, toasted|
|Lemon wedges/Lime wedges||4 (To Serve)|
|Sea salt||To Taste|
1. Season the tuna steaks with salt and coarsely ground pepper and coat with olive oil. Griddle or grill for 3-4 minutes on one side. Carefully turn the tuna steaks over and spread the top of each steak with some of the tahini paste. Griddle or grill the steaks for a further 3-4 minutes.
2. Bring a saucepan of water to the boil, add the soba noodles and baby pak choi and simmer for 5 minutes or until the noodles are just cooked.
3. Meanwhile, mix the soy sauce, rice wine vinegar and honey. Drain the noodles and pak choi and pour the soy mixture over them both and toss together. Put a mound of noodles on each plate and top with the tuna and pak choi. Sprinkle with the toasted sesame seeds and serve with lemon or lime wedges.