My wife recently came home with a lovely 7 ounce tuna steak. Well, I love tuna, and because of this I thought, “this isn’t going to feed the two of us.” So I began to consider how to stretch it out. The answer? Tuna pasta, Japanese-style!
6 to 8 oz. tuna steak (mine was sushi grade, but that isn’t necessary since it will be cooked)
4 oz. of udon noodles
3 or 4 green onions (scallions)
Lotus root, about 3″ long
2T soy sauce
2T peanut oil (I used ginger-infused oil for a bit of flavor boost)
Chives, chopped fine
Shichimi Togarashi (Japanese hot pepper mix, available in Asian markets, the Asian section of some supermarkets, and online, of course.)
- Heat lightly-salted water to boiling in a saucepan large enough to fit the udon noodles easily.
- Peel the lotus root, then rinse under cold water. Slice the lotus root into 1/4″ rounds. then cut the lotus root into 1/4″ dice. Rinse again, then set in a bowl with cold water and splash of vinegar to prevent discoloration.
- Meanwhile, chop the scallions, green parts and all.
- Heat the oil in a 10″ skillet on low, and add the scallions and drained lotus root until slightly softened. Browning is not necessary.
- Cut the tuna into 1/2″ cubes.
- Add the tuna, soy sauce, and mirin to the skillet until the tuna is cooked to medium rare (140 degrees F) and a sauce forms. This will only take two or three minutes. Turn off the heat, but keep the skillet on the burner.
- Cook the udon in the boiling water until not quite al dente. This will vary with the brand of udon, but plan on 2 to 8 minutes. Mine took about 4 minutes.
- Remove the udon with tongs, keeping the water in the saucepan at a low boil, and rinse in a colander under cold water to remove excess starch. Return the udon to the saucepan, bring to a boil, and heat for one minute.
- Drain the udon, place half on each plate, top each plate with half of the tuna mixture from the skillet, garnish with chopped chives, and finish with the shichimi togarashi
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