Sesame-Crusted Tuna and Green Tea Pasta Salad

 

INGREDIENTS

• 2 tbs white sesame seeds
• 1 tbs black sesame seeds
• 1/2 tsp togarashi (Japanese seven spice, from Asian food stores)
• 1 tsp coarsely ground black pepper
• 400g sashimi-grade tuna, skin on
• 1 tbs extra virgin olive oil
• 320g green tea noodles
• 1 cup (140g) frozen edamame, thawed
• 2 long green shallots, thinly sliced
• Pickled ginger, to serve
• Shiso leaves (from Asian grocers, substitute Thai basil or coriander), to serve

GINGER AND SOY DRESSING

• 100ml sesame oil
• 4cm piece (20g) ginger, finely grated
• 2 tsp soy sauce
• 2 tsp fish sauce
• Juice of 2 small limes

method

1. On a tray, combine white and black sesame seeds with togarashi, pepper, and 1 teaspoon salt flakes. Press tuna into sesame mixture to coat completely, then cover and let rest at room temperature for 10 minutes.

2. For ginger soy sauce, mix all ingredients in a bowl. set aside. Heat a medium-sized saucepan over high heat. Drizzle oil over tuna. Fry the tuna for 30 seconds on each side - you want it to be tender on the inside. Let it cool slightly, then slice into thin slices.

3. Cook the noodles according to package directions, adding the edamame during the last minute of cooking. Drain and rinse briefly with cold water. Pour into a large bowl.

4. Add dressing and mix. To serve, top the noodles with tuna flakes, edamame, shallots, pickled ginger, and perilla leaves.