Now if you’re still with me after that long title, you’ll be happy because it’s 4 recipes in 1 post today, plus…….IT’S MY BIRTHDAY!!! One thing I love when going out is seared tuna. I could eat it all day everyday if I could. I lucked out finding these 2 tuna steaks for $5 total so I figured I would make a fancy dinner for us. Then I couldn’t decide between these noodles or wasabi potatoes so I did both. You can’t go wrong with any of the following recipes so they are all worth a try, either separate or all together!
Spicy Mustard Sauce for Seared Tuna
(Adapted from Sports and Meat)
1 tablespoon ground mustard
2 tablespoons dijon mustard
beer (such as Miller Lite)
In a small bowl combine ground mustard and mix it with dijon mustard. This will form a paste.
Pour some of the soy sauce in there until the color starts to become brown and the mixture becomes thinner.
For the Seared Tuna, there’s not much a recipe for this I simply coated each side of the steak with oil then sprinkled cracked pepper and sesame seeds all over.
In a pan on high heat, sear each side. For the desired cook through amount I did in the picture, only cook 30 seconds on each side. Once you take it out of the pan let it rest a few minutes before you cut your thin slices. (Next time I will do medium-high for a minute on each side to try and avoid the seeds from burning.)
While at a friends house for dinner she made these delicious potatoes, serving them with steak and since then I’ve be dying to recreate them. I happened to do a small batch so this recipe is kind of a guideline and a lot of it is done by taste if you like a stronger wasabi taste or not. I also used wasabi powder so I don’t know the adjustment if you used the paste instead.
Wasabi Whipped Mashed Potatoes
(Created by Finding Inspiration in Food)
4 small baking potatoes
3/4 cup whipping cream
1 tablespoon butter
salt and pepper to taste
1 teaspoon wasabi powder, plus additional if needed
Peel and dice potatoes in small cubes. Bring to a boil in a pot of water cooking until soft.
Drain potatoes and add in the whipping cream, butter, salt and pepper and wasabi. Blend with a mixer until fluffy and combined.
Soba Noodles with Seared Tuna & Soy Mirin Dressing
(Adapted from Olive Magazine, September 2007)
1 1/4 pounds searing grade Tuna Steaks
4 TBSP Sesame Oil, divided
Sesame seeds, approx. 4 TBSP
12 oz. Soba Noodles
1 medium cucumber peeled, seeded and sliced thin
4 scallions chopped
6 TBSP Lemon Juice
6 TBSP Soy Sauce
8 TBSP Mirin Cooking Wine
2 TBSP Sugar
2 teaspoons grated fresh ginger
Heat a non-stick frying pan over high heat.
As the pan is warming, sprinkle the sesame seeds onto a large dinner plate. Using 1 TBSP of oil, rub the tuna steaks on all sides and then roll the fish in the sesame seeds.
Add the steaks to the hot frying pan, searing the tuna for 30 seconds on all sides.
Prepare the soba noodles according to box instructions (typically boiling for 5 minutes). When done, drain the noodles and run under cold water. If you aren't going to use them right away, leave the noodles in a bowl of cold water for up to 1 hour. Drain the noodles completely before proceeding.
Combine all the mirin dressing ingredients in a large bowl. Add the remaining 3 TBSP of sesame oil. Whisk well to combine.
Divide the noodles among 4 bowls. Sprinkle the cucumber and scallions atop the noodles.
Thinly slice the seared tuna and divide among the bowls. Pour the dressing over the tuna. Sprinkle with additional sesame seeds and serve.