Cold noodles with tuna
2 servings
10 minutes
Cold noodle with tuna is an exquisite dish of Japanese cuisine that combines the freshness of seafood and the sophistication of Eastern flavors. This noodle, refreshed with icy water, acquires a special texture, while the tender tuna fillet cut into thin strips harmoniously complements it. The sauce made from sesame and olive oils, soy sauce, and spicy chili paste adds richness and a slight spiciness without overpowering the delicate taste of the fish. The dish is garnished with chopped chives and crispy toasted sesame seeds that add aromatic depth. Perfect for a summer lunch, it is served on ice to maintain freshness and lightness, making it a splendid choice for hot days. The simplicity of preparation combines with elegant presentation to transform ordinary ingredients into a culinary masterpiece.
1
In a small container, mix olive oil, dark sesame oil, and soy sauce. Then stir in one and a half teaspoons of chili garlic paste - this amount will be enough to feel the spiciness of the sauce without overpowering the delicate flavor of the fish.
- Olive oil: 2 tablespoons
- Sesame oil: 2 tablespoons
- Soy sauce: 2 tablespoons
- Chili paste with garlic: 1 teaspoon
2
Boil the noodles (or thin Italian pasta like capellini) until al dente - so that the inside still meets some resistance. Once the noodles are ready, drain them in a sieve and transfer to a bowl of ice water. There, vigorously working with chopsticks, cool the noodles and ensure they are not sticking together.
- Soba noodles: 90 g
3
Take the tuna fillet. If it is frozen, it should be left in the refrigerator overnight. Now the trick is to cut the tuna into strips that are slightly thicker than noodles. For this, a very sharp knife is needed. First, cut the fillet into slices, and then each slice into thin strips.
- Tuna fillet: 150 g
4
Place the chilled noodles in a bowl, adding the fish strips. It's better to do all these operations with chopsticks to avoid handling the tuna too much with your hands. Carefully mix everything to avoid tearing the fish. Dress with sauce; if it has separated into fractions, it should be whisked again. With the sauce, mix the noodles and fish with the same caution.
- Soba noodles: 90 g
- Tuna fillet: 150 g
- Olive oil: 2 tablespoons
- Sesame oil: 2 tablespoons
- Soy sauce: 2 tablespoons
5
Divide the tuna noodles into portions and place them on plates. It is best served on ice — a significant part of its charm lies in the coolness. Generously sprinkle with chopped onions and sesame seeds. It's better to use roasted sesame for a richer flavor. Optionally, you can season with freshly ground black pepper.
- Chives: 30 g
- Sesame seeds: 2 teaspoons
- Ground black pepper: to taste