Wild-Caught Tuna over Teriyaki Soba Noodles
with Shiitake-Broccolini Sauté & Peanut Chili Crisp
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
Discover so many must-tastes on one plate. You may start with a twirl of soba noodles, with an earthy buckwheat flavour. Then get into premium produce with another Japanese favourite, shiitake mushrooms, sautéed with delicate broccolini. Meanwhile, seared tuna steaks glow under sesame-spiced peanut crisp.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 90g Shiitake mushrooms
- 4 Garlic cloves
- 1 Bunch of broccolini
- 1 Shallot (or onion)
- 30ml Vegetable demi-glace
- 180g Soba noodles
- 25g Chopped peanuts
- 30ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Sulphites • Tuna • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Small pan
Strainer
Medium pan (non-stick if possible)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1820 mg
Total Carb
94 g
Sugars
15 g
Protein
53 g
Fibre
5 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 often, 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; 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 before slicing.
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.
