Lunch · Japanese · 10 min
Seared Ahi Tuna Tataki with Udon Noodles and Scallion-Wasabi Gremolata
- Calories
- 630
- Protein
- 48g
- Carbs
- 74g
- Fat
- 14g
Ingredients
- 96.9 g AHI TUNA STEAKS WILD CAUGHT, AHI TUNA STEAKS
- 71.6 g UDON ORGANIC NOODLES, UDON
- 100g ARTICHOKE HEARTS, ARTICHOKE
- 60g Onions, spring or scallions, raw
- 197.0 g Tomato, roma
- 57.5 g WASABI FRESH GOAT CHEESE
Method
- 01Bring 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.
- 02Season 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.
- 03Slice the seared tuna into thin, uniform strips.
- 04Prepare the gremolata: finely mince the scallions and mix with the wasabi-infused goat cheese and a touch of zest if desired.
- 05Assemble the bowl: Toss the cold udon noodles with sliced roma tomatoes and artichoke hearts. Arrange the tuna on top.
- 06Finish by dolloping the scallion-wasabi gremolata over the tuna. Serve immediately while the tuna retains its contrast between the seared exterior and raw interior.
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