Project Description

Tuna Tataki with Rice Noodles & Sake Dressing

I love the fun of this recipe using rice as the base product in both the noodles and sake. If the tamari is wheat-free, then this is a gluten free recipe.

Servings: 6 as an entree
Preparation and Cooking Time: 20 minutes

1 tablespoon (20ml) olive oil
400g tuna fillet
75g dried rice noodles
200g snow peas, julienned
½ bunch basil, finely shredded
1 tablespoon pickled ginger, roughly chopped
2 teaspoons (10ml) tamari (or soy sauce)
1 tablespoon (20ml) sake
Sesame oil, to serve
Sesame seeds, toasted, to serve

  1. Heat olive oil in a large frying pan over high heat and cook tuna on each side for 15 seconds or until browned. Remove and allow to cool for 5 minutes before wrapping tightly in plastic wrap. Freeze for 10 minutes or until firm but not hard.
  2. Meanwhile, place dried noodles and snow peas in a large bowl, cover with boiling water and set aside for 3-5 minutes until rehydrated. Drain well.
  3. Lay basil leaves flat on a chopping board, roll tightly into a cigar and shred finely.
  4. Combine basil with pickled ginger, tamari and sake, pour over drained noodle mixture and toss well.
  5. Slice tuna thinly and arrange on serving plates with dressed rice noodles. Sprinkle with sesame seeds.

Lyndey’s Note: It depends what size the tuna is how long you will need to freeze it to be firm enough to slice. Ideally smaller fillets from the tail, or dividing a large fillet will look prettiest. However, large slices can look good too. In this case, freeze for about 20 minutes.

Note: Australian measurements 1 tablespoon = 20ml are used throughout.