Tuna-Topped Teriyaki Soba Noodles
with Shiitake-Broccolini Sauté & Peanut Chili Crisp
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
So many must-tastes on one plate! You may start with a twirl of soba noodles, for earthy buckwheat flavour. Then get into premium produce with another Japanese favourite, shiitake mushrooms, sautéed with delicate broccolini. Meanwhile, seared tuna steaks glow under sesame-spiced peanut crisp.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 90g Shiitake mushrooms
- 4 Garlic cloves
- 1 Bunch of broccolini
- 1 Shallot (or onion)
- 30ml Vegetable demi-glace
- 180g Soba noodles
- 25g Chopped peanuts
- 30ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Sulphites • Tuna • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Small pan
Strainer
Medium pan (non-stick if possible)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1820 mg
Total Carb
94 g
Sugars
15 g
Protein
53 g
Fibre
5 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the stem ends of the broccolini; cut crosswise into 2-inch pieces.
- Remove the stems from the mushrooms; thinly slice.
- Halve, peel and mince the shallot.
- Mince the garlic.
Boil & combine the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 3 to 4 min., until tender.
- Drain and rinse under cold water.
- Return to the pot and heat on medium-high.
- Add the teriyaki glaze, demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until the noodles are coated.
Sauté the vegetables
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the broccolini, mushrooms, ½ the garlic, ½ the shallot and S&P.
- Sauté, 3 to 4 min., until tender and beginning to brown.
Make the peanut chili crisp
- Meanwhile, in a small pan, heat 2 tbsp oil (double for 4 portions) on medium.
- Add the peanuts, remaining shallot and garlic, and the spices.
- Sauté, 2 to 3 min., until fragrant.
Cook the tuna
- Pat the tuna dry; season with 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 before slicing.
Plate your dish
- Divide the noodles between your bowls.
- Top with the vegetables and tuna.
- Garnish with the peanut chili crisp. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
