Green Tea Soba Noodles With Seared Tuna

Serves 4


Tuna steaks, 4, about 125g each

Sesame oil, 4 tbsp

Black or white sesame seeds, 4 tbsp

Green tea soba noodles, 250g

Courgette (cut into cubes), 1 small

Spring onions or chives (finely chopped), 4


Lemon juice, 4 tbsp

Soya sauce, 3 tbsp

Root ginger (chopped), 3cm

Mirin, 3 tbsp

Sugar, 1 tbsp


  1. Boil the noodles in salted water until al dente. Drain. As we are not going to use the noodles straightaway, leave in a bowl of cold water.

  2. Drizzle the tuna with 1 tbsp sesame oil and season. Roll in the sesame seeds until coated. Heat a non-stick frying pan to very hot. Sear the tuna on both sides. Keep warm.

  3. In a saucepan, saute the courgette until soft. Then, put in ginger, mix well. Followed by lemon juice, soya sauce, mirin and sugar. Stir and mix well. Add in a bit of water if necessary.

  4. Drain soba noodles and add in to the saucepan. Mix and make sure the sauce is well coated.

  5. Slice the tuna.

  6. Divide the noodles into 4 shallow bowls, serve slices of tuna on top. Drizzle extra sauce from the saucepan.