This recipe is courtesy of In Good Taste.
Serves two.
Seared tuna
- 1 teaspoons Szechuan peppercorns, ground
- 1 teaspoon kosher salt
- 2 - four ounce portions of Ahi Tuna
- 2 tablespoons canola oil
Heat a large cast iron pan over medium high heat. Season tuna well with salt and Szechuan pepper. Add oil to the pan. Once pan is hot, sear tuna on all sides just until slightly browned. Let tuna cool. Slice and serve.
Yakisoba noodle salad
- 8 ounces yakisoba noodles, cooked and cooled
- ¼ cup thinly sliced scallions
- ½ cup carrots, julienne
- ½ cup daikon radish, julienne
- ¼ cup Thai basil, roughly chopped
Dressing
- 2 tablespoons palm sugar
- 3 tablespoons fish sauce
- 1 tablespoon Korean chili paste
- 2 tablespoons sesame oil
- 2 teaspoons grated galangal root
- ½ teaspoon togarashi powder
In a large mixing bowl toss together the noodles, vegetables and Thai basil. Set aside. For the dressing whisk all ingredients together in small mixing bowl. Pour dressing over noodles and toss together.
