GINGER TUNA, ZUCCHINI WITH SOBA NOODLES
Here's a new recipe I tried recently which combines a lot of my favorite foods, but the main reason I like it is because it has Kimchi as one of the ingredients. Kimchi is a fermented food which is good for your gut, which obviously I am on a mission to fix mine at the moment - I hope you like this as much as I do.
- 2 TEASPOONS FINELY GRATED GINGER
- 1 TABLESPOON SESAME OIL
- ¼ CUP (60ML) SOY SAUCE
- 1 CLOVE GARLIC, CRUSHED
- ¼ CUP (60ML) MIRIN (JAPANESE RICE WINE)
- 4 X 200G TUNA FILLETS, SKIN ON, HALVED OR TINNED TUNA
- VEGETABLE OIL, FOR BRUSHING
- 270G SOBA NOODLES
- 4 ZUCCHINI (COURGETTE), SHREDDED
- SEA SALT FLAKES, TO SERVE
- ½ CUP (140G) STORE-BOUGHT KIMCHI, TO SERVE
- Place the ginger, sesame oil, soy sauce, garlic and mirin in a small bowl and mix to combine.
- Place the tuna in a separate bowl and spoon over 2 tablespoons of the ginger dressing. Gently toss to coat and set aside to marinate for 10 minutes.
- If using tuna which needs cooking, preheat a non-stick frying pan over medium heat. Brush the tuna with oil and cook, skin-side down, for 2–3 minutes each side.
- While the tuna is cooking, cook the noodles in salted boiling water for 2 minutes or until tender. Drain and refresh under cold water.
- Divide the noodles between plates, top with the zucchini and tuna. Drizzle with the remaining dressing, sprinkle with salt and serve with the kimchi. Serves 4.