Grilled Ahi Tuna w Japanese Noodles/Ginger-Soy Sauce/Wasab

Recipe Ingredients

4		Center-cut Ahi tuna steaks - (1" thick)
2 tablespoons	30ml	Olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Minced garlic
2 tablespoons	30ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Seeded and minced serrano chile
		(or 1/4 teaspoon red chile flakes)
1/2 teaspoon	2.5ml	Minced lemon zest
1/2 cup	118ml	Rice wine vinegar
1/3 cup	78ml	Reduced-salt soy sauce
1/2 cup	118ml	Chicken stock - all fat removed
2 teaspoons	10ml	Sugar
1 lb	454g / 16oz	Soba or somen noodles
1/2 cup	118ml	Diagonally-sliced scallions, white and pal
		Wasabi Mousse - see * Note
		Chive Mixture - see * Note

Recipe Instructions

* Note: See the "Wasabi Mousse" and "Chive Mixture" recipes which are included in this collection.

Prepare a charcoal fire or preheat a stovetop grill.

Rub the tuna steaks with 1 teaspoon of the olive oil and lightly season with salt and pepper. Set aside.

Add the remaining oil to a small saucepan and saute the garlic and ginger over medium heat until they just begin to color. Add the chile, lemon zest, vinegar, soy sauce, stock and sugar and bring to a boil. Reduce slightly. Remove from the heat and set aside. Keep warm.

Cook the noodles in lightly salted boiling water until just al dente, according to package directions. Drain and toss with half of the ginger-soy sauce mixture and the scallions.

Grill the tuna on both sides over medium coals until just done, approximately 2 to 3 minutes per side (the center should remain very pink). Remove and keep warm. Serve the tuna steaks on a bed of noodles drizzled with the remaining ginger-soy sauce. Place a dollop of the Wasabi Mousse on the Ahi and sprinkle with the Chive Mixture. Serve immediately.

This recipe yields 4 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9660 broadcast 08-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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