By the time I woke up this morning I’d received 11 new “likes” on my chefsallyjane Facebook page. Thank you to everyone who promoted me and welcome new friends! As promised I’m sharing a recipe that’s quickly become a favorite in our house, one that I picked up while working on the sailboat this summer. Of course then I was searching for new ways to use up the 40 pound tuna that the deckhands had caught straight out of the Mediterranean, whereas these days I cook it as a way to recapture the sunshine and warmth of those three weeks at sea.
This recipe was inspired by Jane Coxwell. Her book Fresh Happy Tasty was my savior at sea, and while many of her recipes don’t transition into Autumn very well, this one will remain on my regular roster as a quick evening meal that’s healthy and delicious. It’s also perfect for those nights when you might find yourself home alone, something a little indulgent that makes you feel less lonely.
Seared Tuna with Udon Noodles with a Ginger Sauce
6 ounces udon noodles
toasted sesame oil
1 garlic clove, grated on a microplane
1 inch piece of ginger, grated on microplane or ginger grater (see note below)
1/2 cup soy sauce
2 tablespoons agave nectar
2 tablespoons lime juice
4 scallions, thinly sliced
1/2 bunch coriander (cilantro to you and me), chopped
2 1/4 pound sushi grade tuna steaks
4 radishes, thinly sliced on mandoline
lime quarters for garnish
black sesame seeds for garnish
Cook the udon noodles according to the package directions, drain and toss with a drizzle of toasted sesame oil. While these are cooking combine the garlic, ginger, soy sauce, agave, scallions and coriander in a bowl. Taste to make certain it’s to your taste (it should be sweet and salty and sour and fragrant!). Get a non-stick skillet very hot and add a tablespoon of toasted sesame oil. Now add your tuna to the pan and allow it to cook for just 30 seconds on each side (you want it nice and rare on the inside so cooking time may depend on the thickness of your tuna steaks). Remove the tuna from the pan and let it rest on your cutting board. Pour the ginger sauce over the udon noodles and toss well. Divide the noodles in two large bowls, slice the tuna into thick slices and place on top of the noodles, garnish with lots of radish slices, a lime quarter or two, black sesame seeds and any remaining sauce from the noodles.
NOTE: Here is what a ginger grater looks like. I just got this earlier this year but it has changed my relationship with ginger. Instead of getting those pesky fibres caught in your microplane, this quickly and effectively reduces your fresh ginger into a mushy, delicious ingredient (and it allows all of the juices from the ginger to get into your dish so you don’t loose a bit)! I hadn’t seen one before I was at the market in Rome of all places, but keep your eyes peeled, it’s worth it.