L’Artisan: Seared Tuna & Warm Soba Noodle Salad
Sautéed Vegetables, Mint & Spicy Gochujang-Wafu Sauce
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
Follow a trail of enticing flavours from beginning to end with this creative Korean-inspired supper. Combining wafu sauce, ginger paste and fiery gochujang (at your desired heat level) gives you a wonderfully complex sauce to use on the soba noodle salad. You’ll pan-warm the boiled noodles with sweet peppers, sautéed Asian greens and shiitake mushrooms—tossing in some fresh mint for a surprise turn. On top go plump pink slices of prize-worthy tuna dusted with notes of lemongrass. You’ve arrived at your destination.
We will send you:
- 2 Wild-caught tuna steaks
- 200g Mini sweet peppers
- 15ml Ginger paste
- 1 Bunch of mint
- 225g Asian greens (yu choy or gai lan)
- 90g Shiitake mushrooms
- 180g Soba noodles
- 15ml Gochujang
- 90ml Wafu sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Eggs, Tuna, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Medium pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
3 g
Sodium
1010 mg
Total Carb
84 g
Sugars
9 g
Protein
40 g
Fibre
12 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the sweet peppers into rounds, discarding the stems and seeds. Remove the stems from the mushrooms; thinly slice. Pick ½ the mint leaves off the stems; roughly chop the remaining leaves.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ⅔ of the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until nicely browned. Add the gai lan and sauté, 2 to 3 min., until tender; season with ⅓ of the spices and S&P. Remove from the heat.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 3 to 4 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a medium bowl, combine the wafu sauce, gochujang (add ½ for medium spicy), ½ the remaining spices, 2 tbsp water (double for 4 portions) and the remaining ginger.
Cook the tuna
Pat the tuna dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Combine the noodles & serve
Heat the pan of vegetables on medium. Add the sweet peppers, noodles, chopped mint and ⅔ of the sauce. Cook, stirring occasionally, 1 to 2 min., until warmed through and combined. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the noodles between your bowls. Top with the tuna. Garnish with the remaining mint. Serve the remaining sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
