1 cup chicken broth
1 tbsp olive oil
8 4 oz. tuna steaks
1 1/2 inch thick
3 tbsp minced garlic
2 1/2 inch piece of fresh ginger
1 peeled and minced
1 cup rice vinegar
2/3 cup soy sauce
1 1/2 tbsp finely grated lemon zest
1 tsp minced serrano chile
1 or
1/2 tsp crushed red pepper
1 tsp sugar
6 scallions, thinly sliced
1 lb dried soba noodles or
1 rice noodles or linguine
1/4 cup minced fresh chives
1 tbsp minced fresh mint
1 sprigs of mint for garnish
A Recipe for
Soba Noodles With Grilled Tuna & Soy Ginger S
Herb Tip |
Herb Tip |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
This Recipe for Soba Noodles With Grilled Tuna & Soy Ginger S is one of thousands in the Recipes-to-go Asian Cookbook.
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
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Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This is a recipe for Soba Noodles With Grilled Tuna & Soy Ginger S from the recipe cookbook of Recipes-to-go (Asian)
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
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.
Serves: 8
Soba Noodles With Grilled Tuna & Soy Ginger S Recipe brought to you by Recipes To-Go