Step away from the ground chicken. You have had it enough. Step away from the delivery menus. You have paid that crappy Chinese restaurant’s rent one too many times. Step away from the bags of popcorn, the almost-too-old bagged salad in the fridge, and the freezer burned lasagna that your aunt made in 2010.
Tonight, you are cooking.
It will takes some prep work. It will take careful timing.
But it will be beautiful. It will be wholesome. And, damn it, it will be delicious.
Tonight you don’t just eat.
Tonight, you dine.
Seared Coriander Tuna and Soy-Sesame Soba
1 lb. sushi grade tuna
1/2 cup cilantro, washed and chopped
1/4 onion, sliced
1 clove garlic, peeled and smashed
1 tbsp. coriander
1 tsp. pickled ginger, minced
1 serrano chili, sliced or chopped
2 tbsp. soy sauce
2 bundles soba noodles (usually served in bundles, otherwise, enough for 2 people), cooked
1/4 cup stock or water
3 tbsp. soy sauce
drizzle rice wine vinegar
drizzle sesame oil
1 tsp. sugar
more cilantro to garnish
3. After marinating, drop the tuna in a pan on very high heat, and sear for 30 seconds on each side for rare. Save the marinade. Then, take it out of the pan and cut it against the grain on a cutting board. There is no need to let it rest before cutting.
6. When the onions have softened and the peppers have started to char (about 10 minutes), turn the heat down to medium and add the rest of the soy, the rice wine vinegar, the water or stock, the sugar, and the sesame oil.
This is totally how the other half eats – you know, the non-lazy, non-nyc-shoebox-sized-kitchen half. The tuna cooks so quickly it is shocking, and the salty, nutty, warm outside contrasts beautifully with the clean tasting, soft interior. This is ideal for anyone who likes spicy tuna rolls – it has all of those bright, spicy flavors. The noodles are soft and nutty, saturated with the salty, tangy flavors of the sauce. This dish can be served warm or cool, for lunch or dinner. Don’t keep it for more than one night, because tuna this rare really must be eaten quickly for safety reasons. Pair it with some Asian cucumber salad, pour yourself a glass of white wine, and enjoy dining like you have a personal chef.
Because, you do. It’s you.