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
- 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.
- 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.
- Lay basil leaves flat on a chopping board, roll tightly into a cigar and shred finely.
- Combine basil with pickled ginger, tamari and sake, pour over drained noodle mixture and toss well.
- 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.