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.

 

INGREDIENTS

  • 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

METHOD

  1. Place the ginger, sesame oil, soy sauce, garlic and mirin in a small bowl and mix to combine. 
  2. 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. 
  3. 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. 
  4. While the tuna is cooking, cook the noodles in salted boiling water for 2 minutes or until tender. Drain and refresh under cold water. 
  5. 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.