Cold Soba Noodle Tuna Loin

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.