Recipe: Grilled Ahi Tuna with Japanese Noodles and Ginger-Soy Sauce

GRILLED AHI TUNA WITH JAPANESE NOODLES AND GINGER-SOY SAUCE

4 tuna steaks, cut 1-inch thick
2 Tbsp. oil
Kosher salt and freshly ground pepper
1 1/2 Tbsp. garlic, minced
2 Tbsp. fresh ginger, minced
1/8 tsp. seeded and minced jalapeno pepper (or 1/4 tsp. dried red chili flakes)
1/2 tsp. minced lemon zest
1/2 cup rice wine vinegar
1/3 cup soy sauce
1/2 cup chicken stock, fat removed
2 tsp. sugar
1 lb. uncooked soba noodles (or somen noodles)

Preheat stovetop grill or prepare charcoal fire.

Rub the steaks with 1 tsp. olive oil and lightly season with salt and pepper. Set aside.

Add remaining oil to small saucepan and saute the garlic and ginger over medium heat until they just begin to color. Add the chili, lemon zest, vinegar, soy sauce, stock and sugar and bring to a boil. Reduce slightly. Remove from the heat and set aside. Keep warm.

Cook the noodles in lightly salted boiling water until just al dente, according to package directions. Drain and toss with half of the ginger-soy sauce and some scallions.

Grill the tuna on both sides over medium coals until just done, approximately 2-3 minutes per side. Remove and keep warm.
Serve the tuna on top of the noodles and drizzled with the remaining sauce. Serve immediately.

Makes 4 servings
From: Risa G.
Source: From the Earth to the Table by John Ash