Soba Noodle Salad with Crisp Veggies and Seared Tuna

For the Vinaigrette:

  • 2 cloves garlic, minced
  • 1 small piece ginger, minced
  • 2 tbsp canola oil
  • 1/4 cup wheat free tamari
  • 1/2-3/4 cup water
  • 1 tsp white miso
  • 3 Tbsp Go-Chu-Jang
  • 1/2-1 tsp toasted sesame oil

For the Salad:

  • 1/2 lb soba noodles, cooked
  • 1 large carrot, peeled and julienned
  • 1 seedless cucumber, peeled and julienned
  • 1 red pepper, julienned
  • 3 scallions, finely sliced
  • Cilantro for garnish
  • Siracha (optional)
  • Kosher salt and fresh cracked black pepper

For the tuna:

  • 4 thick pieces ahi tuna
  • 3 Tbsp vegetable oil
  • Kosher salt and fresh cracked black pepper


Combine the garlic and ginger in a small metal bowl.  Heat the oil in a small sauce pot until very hot. Pour the hot oil over the minced garlic and ginger and let it sizzle until quiet.  Add the mixture back to the pot and add the soy sauce and water. Bring the mixture to a boil.  Remove from the heat and stir in the miso, go-chu-jang and toasted sesame oil to taste.

Add the noodles, carrots, cucumbers, red pepper and scallions to a large mixing bowl.  Add the dressing and toss evetrything together.  Season with salt and pepper and serve topped with cilantro leaves and siracha.

Pat the tuna dry with a paper towel and season well with salt and pepper. Heat the oil in a large heavy bottomed skillet over high heat.  Make sure your oil is HOT before placing the fish in the pan.  Place the fish in the pan and do not move them or try to release them if they are sticking.  Let them cook until you see a golden brown crust forming at the edges (about 4 minutes).  Flip them and repeat on the other side so you have a nice golden crust all over.  Rest for 3-5 minutes before serving.  Slice against the grain and serve immediately.

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