Seared Wild-Caught Tuna over Teriyaki Soba Noodles
with Shiitake-Broccolini Sauté & Peanut Chili Crisp
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
Discover so many must-tastes on one plate, thanks to an array of Artisan ingredients. It may start with a twirl of soba noodles, their earthy buckwheat flavour enhanced with a gentle coating of teriyaki glaze. Then get into premium produce with another Japanese favourite, shiitake mushrooms, sautéed with delicate broccolini. Pan-seared Ocean Wise tuna steaks glow like gems on top, under a shower of sesame-spiced peanut crisp.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 90g Shiitake mushrooms
- 4 Garlic cloves
- 1 Shallot (or onion)
- 1 Bunch of broccolini
- 25g Chopped peanuts
- 180g Soba noodles
- 30ml Teriyaki glaze
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Tuna, Peanuts, Sesame , Soy, Sulphites, Wheat
You will need:
Small pan
Medium pot
Large pan
Medium pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1320 mg
Total Carb
91 g
Sugars
13 g
Protein
45 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the broccolini; cut crosswise into 2-inch pieces. Remove the stems from the mushrooms; thinly slice. Halve, peel and mince the shallot. Mince the garlic.
Boil & combine the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 3 to 4 min., until tender. Drain and rinse under cold water. Return to the pot and heat on medium-high. Add the teriyaki glaze, demi-glace, ¼ cup water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until the noodles are coated.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the broccolini, mushrooms, ½ the garlic, ½ the shallot and S&P. Sauté, 3 to 4 min., until tender and beginning to brown.
Make the peanut chili crisp
Meanwhile, in a small pan, heat 2 tbsp oil (double for 4 portions) on medium. Add the peanuts, remaining shallot and garlic, and the spices. Sauté, 2 to 3 min., until fragrant.
Cook the tuna
Pat the tuna dry with paper towel; season with S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the noodles between your bowls. Top with the vegetables and tuna. Garnish with the peanut chili crisp. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
