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
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.
