Cold Soba Noodle Tuna Loin

  • Yield : 2 servings as an entree
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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  • 1 pound tuna loin
  • 1/2 pound soba noodles, cooked, drained
  • Rice wine vinegar
  • Sesame oil
  • 1 tablespoon marasala tikka (available in far Eastern grocery stores)
  • Peanut oil
  • 1/2 pound fresh spinach


Step 1

In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside.

Step 2

Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate.

Step 3

Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan.

Step 4

Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top

Step 5

Garnish: whole chives.

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