Seared Tuna with Soba and Edamame

Make seared tuna with soba and edamame, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Tuna steak (Weighed raw.)
150 g Cooked soba noodles (Cooked weight.)
60 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
80 g Cucumber
20 g Spring onion
1 tbsp, about 15 g Tamari
5 g (a generous tsp) Toasted sesame oil
8 g Sesame seeds
A tablespoon Rice vinegar
A thumb, grated Fresh ginger
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Ingredient notes on the recipe page.

METHOD
1. Cook the soba for the time on the packet, usually four minutes, then rinse under the cold tap until they stop feeling sticky. Boil the edamame from frozen for three minutes and drain.
2. Whisk the tamari, vinegar, sesame oil and ginger together.
3. Season the tuna, spray a pan and get it smoking hot. Sear the tuna for a minute a side, so the outside is grey and the middle is still pink, then slice it.
4. Toss the noodles, edamame, ribboned cucumber and spring onion in the dressing, lay the tuna over and scatter the sesame seeds.

Contains gluten cereals, fish, soya and sesame.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/seared-tuna-soba-edamame-salad

AI-generated images illustrating the recipe.

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