Soba noodles with seared tuna and soy mirin dressing

  • serves 4
  • Easy

Japanese soba noodles are made from buckwheat and wheat flour and can be found in most supermarkets and health food stores, look for Clearspring brand. Asian shops also sell a variation made with green tea, which has a lovely colour.



  • tuna steaks 4, page 50)
  • sesame oil 4 tbsp
  • black or white sesame seeds 4 tbsp, plus extra to serve
  • soba noodles 250g
  • cucumber 1 small, cut into matchsticks
  • spring onion 4, chopped


  • lemon juice 4 tbsp
  • soy sauce 3 tbsp
  • ginger 3cm piece, chopped
  • mirin 3 tbsp
  • sugar 1 tbsp


  • Step 1

    Drizzle the tuna with 1 tbsp sesame oil and season. Roll in the sesame seeds until coated. Heat a non-stick frying pan to very hot. Sear the tuna on both sides and chill until using.

  • Step 2

    Boil the noodles in salted water until al dente. Drain and rinse extremely well in cold water. If not using straightaway, leave in a bowl of cold water for up to 1 hour. Drain well.

  • Step 3

    Divide the noodles between 4 shallow bowls or dishes. Arrange the cucumber and spring onions over. Mix the dressing ingredients together with the remaining sesame oil. Slice the tuna and divide between the plates. Pour the dressing over and sprinkle with loose sesame seeds.

Nutritional Information

  • Kcals 608
  • Carbs 59.3g
  • Protein 41.8g
  • Fat 24.2g
  • Salt 3.46g
  • Fibre 1.9g