Cold Soba Noodle Salad With Tuna Tartare and Tuna Tataki

There’s nothing quite like a bowl of perfectly seasoned noodles when lunch or dinner rolls around, especially when it’s elevated to gourmet status. This cold soba noodle salad is that dish! 

Tossed with ponzu sauce and sesame oil, the noodles are accompanied by an array of blanched vegetables for an extra dose of crunch and flavor. We won’t blame you if you want to stop there, that’s a full meal on its own, but let’s go a little further. 

Take that ribeye steak you were planning for dinner and throw it out the window (don’t actually do that, just make steak tomorrow) because this recipe calls for tuna steak. We'll take this beautifully cut fish and turn it into tataki, a Japanese dish where the tuna is lightly seared on the outside and raw on the inside. The noodle salad and tataki are paired with deliciously zesty tuna tartare and mashed avocado. It may become your favorite recipe when company calls. It’s certainly ours! 
Looking for more tuna recipes? Click here.

Cold Soba Noodle Salad With Tuna Tartare and Tuna Tataki

PREP TIME: 15 minutesCOOK TIME: 5 minutesTOTAL TIME: 20 minutes

SERVINGS

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Ingredients

For the noodle salad
• 8 ounces soba noodles
• 1 cup snow peas (trimmed and halved)
• 12 cup carrots (peeled and julienned)
• 1 bell pepper (thinly sliced)
• 12 cup daikon radish (julienned)
• 14 cup bean sprouts
• 14 cup fresh Thai basil leaves (torn)
• 1 tablespoon fresh ginger (grated)
• 14 cup ponzu sauce
• 1 tablespoon sesame oil
For the mashed avocado
• 2 ripe avocados
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh parsley (finely chopped)
• Salt and freshly ground black pepper (to taste)
For the tuna tataki
• 2 5-ounce Vital Choice tuna steaks
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons ponzu sauce
• 12 cup toasted sesame seeds
• 1 tablespoon avocado oil or olive oil
For the tuna tartare
• 1 5-ounce Vital Choice tuna (finely diced)
• 2 tablespoons ponzu sauce
• 1 tablespoon lime zest

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Shopping List

Wild Yellowfin (Ahi) Tuna Steaks

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Instructions

For the noodle salad
1
Bring a medium pot of water to a boil. Cook the soba noodles according to the package instructions. Drain the noodles and rinse under cold water to stop the cooking process. Toss the noodles with sesame oil to prevent sticking and set aside.
2
Bring a small pot of salted water to a boil. Trim the ends off the snow peas and blanch them in the boiling water for 1 minute before transferring them to a bowl of ice water to cool for about 30 seconds before draining and setting aside.
3
Peel the carrots and julienne them into small thin sticks then blanch them for 1-2 minutes before adding them to ice water for 30 seconds and draining.
4
Julienne the bell pepper and daikon.
5
In a large mixing bowl, combine the cooked soba noodles, snow peas, carrots, bell peppers, daikon, bean sprouts, Thai basil, and ginger.
6
Pour the ponzu sauce over the salad and toss well to coat it evenly.
7
Place in the fridge while you prepare the rest.
For the mashed avocado
1
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
2
Use a mortar and pestle or a fork to mash the avocado to your desired consistency. You can make it smooth or leave it a bit chunky, depending on your preference. Stir in the fresh lime juice. This not only adds flavor but also helps to prevent the avocado from browning.
3
Add the finely chopped parsley and salt and pepper and mix well.
For the tuna tataki
1
Season the tuna on all sides with salt and freshly ground black pepper.
2
Put the ponzu sauce in a bowl and the sesame seeds on a flat plate.
3
Dunk the tuna steaks in the ponzu sauce then move them onto the plate to coat them on with the sesame seeds. Make sure all sides are covered.
4
Heat the oil in a non-stick skillet or cast-iron pan over high heat. The pan should be very hot before adding the tuna to achieve a good sear.
5
Add the tuna steak to the hot pan and sear each side for about 30-60 seconds, or until a golden-brown crust forms. The inside should remain rare for the best texture and flavor. Remove from heat and let it rest for a few minutes.
6
After resting, slice the steak thinly against the grain.
For the tuna tartare
1
Cut the tuna into small uniform cubes and place in a bowl.
2
Once you are ready to plate, dress the tuna with the ponzu sauce and lime zest.
To serve
1
Start with the noodle salad on one side of the plate topped with the tuna tartare.
2
On the other side of the plate, arrange the sliced tuna topped with the mashed avocado and a drizzle of ponzu sauce.