Big sale on tuna!
Time for a variation on an old friend: Tuna Filet Mignon from Union Square Café…
You can find the basics here...
This time, probably because Charlie and I had been talking about our visit to Japan many years ago, I became intrigued by the notion of Soba Noodles. And had some on hand. Which you can, too, these days, no matter where you live. Buckwheat noodles bring so much flavor - and slippery structure - to the party!
I marinated the tuna in a ziplock bag containing some soy sauce, sherry, minced ginger and garlic, sesame oil, and a bit of red pepper flakes, for about 4 hours. I removed the tuna and let it come to room temp, then placed the marinade in a saucepan and began to simmer it. I grilled the tuna until JUST BARELY COOKED (we like it pretty rare in the middle, but that’s up to you).
I served the tuna with crisp tender broccoli florets and soba noodles tossed with the warmed marinade. I topped the tuna with pickled ginger (one of my favorite foods) and a sprinkle of toasted sesame seeds. Tuna steaks are not on the menu frequently, but when they are... this is a really good one!