Seared Ahi Tuna Tataki with Udon Noodles and Scallion-Wasabi Gremolata

Bring a pot of water to a boil and cook the udon noodles according to package instructions, about 3-4 minutes until chewy. Drain and shock in cold water.

Season the Ahi tuna steak lightly with salt. Heat a heavy skillet over high heat until smoking. Sear the tuna for 30-45 seconds per side, leaving the center rare and cool.

Slice the seared tuna into thin, uniform strips.

Prepare the gremolata: finely mince the scallions and mix with the wasabi-infused goat cheese and a touch of zest if desired.

Assemble the bowl: Toss the cold udon noodles with sliced roma tomatoes and artichoke hearts. Arrange the tuna on top.

Finish by dolloping the scallion-wasabi gremolata over the tuna. Serve immediately while the tuna retains its contrast between the seared exterior and raw interior.