Grilled Ahi Tuna with Japanese Noodles, Ginger-Soy Sauce, and Wasabi Mousse

Name: Grilled Ahi Tuna with Japanese Noodles, Ginger-Soy Sauce, and Wasabi Mousse
Cuisine: American
Ingredients: Chive Mixture; Four 1-inch-thick center-cut ahi tuna steaks; 2 tablespoons olive oil; ⅓ cup low-sodium soy sauce; ½ cup rice wine vinegar; 2 teaspoons sugar; ½ cup chicken stock, all fat removed; 1 pound soba or somen noodles; 1 pound soba or somen noodles; Wasabi Mousse; ½ cup diagonally sliced green onions, both white and pale green parts; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1½ tablespoons minced garlic; Kosher or sea salt and freshly ground pepper; ½ teaspoon seeded and minced serrano chile or ¼ teaspoon red pepper flakes; 2 tablespoons minced fresh ginger; ½ teaspoon minced lemon zest; ½ teaspoon seeded and minced serrano chile or ¼ teaspoon red pepper flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ahi is yellowfin tuna, which is the tuna most often used in Japanese restaurants for sushi and sashimi. Its beautiful deep, dark red, firm-fleshed meat truly is the beef of the sea. “Ahi” is the term used in Hawaii to describe this variety of tuna, and I think it sounds more appealing than “yellowfin.” I originally prepared this dish for an article on low-fat cooking in Bon Appètit magazine. The recipe was coupled with the Five Lilies Chowder

Ingredients

Americas
Japan
United States
Hawaii
Pasta

Ingredients

Method