| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Chinese, Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken broth |
| 1 |
tb |
Olive oil |
| 8 |
|
4 oz. tuna steaks |
|
|
1/2 inch thick |
| 3 |
tb |
Minced garlic |
| 2 1/2 |
|
Inch piece of fresh ginger |
|
|
Peeled and minced |
| 1 |
c |
Rice vinegar |
| 2/3 |
c |
Soy sauce |
| 1 1/2 |
tb |
Finely grated lemon zest |
| 1 |
ts |
Minced serrano chile |
|
|
Or |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
ts |
Sugar |
| 6 |
|
Scallions, thinly sliced |
| 1 |
lb |
Dried soba noodles or |
|
|
Rice noodles or linguine |
| 1/4 |
c |
Minced fresh chives |
| 1 |
tb |
Minced fresh mint |
|
|
Sprigs of mint for garnish |
INSTRUCTIONS
Rub tuna steaks with oil and season with salt and pepper. Set aside. In a
small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add
the garlic and ginger and cook, stirring until slightly colored, about 1
minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest.
Add the chile and sugar and bring to a boil. Remove from the heat and stir
in the scallions and keep warm.
Bring a pot of water to the boil for the noodles.
Grill the tuna for about 5 minutes, turning once, until charred on the
outside and pink in the middle. Transfer to a plate and keep warm. Cook the
noodles and toss with half of the soy sauce mixture. Mound the noodles on 8
warm plates. Place the tuna on the noodles and spoon the remaining sauce
over. In a small bowl, toss the remaining zest with the chives and minced
mint and sprinkle over each serving. Garnish with mint and serve
immediately.
Source:Food and Wine November 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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