tuna and udon noodles

Tuna and Udon Noodles

Jane Coxwell, Private Chef to Diane von Furstenberg

{ Serves 2 to 4 }

This is a lovely summery lunch dish. It can be served as a meal for two, or you could double it up and serve it to a group with an Asian slaw alongside.

4 ounces udon noodles

Sesame oil

1 garlic clove, minced

1 large thumb-size piece ginger, minced (preferably over a bowl to catch the juices)

1⁄3 cup soy sauce

1 tablespoon agave nectar

3 scallions, thinly sliced on the diagonal

1 small handful fresh mint leaves, very roughly chopped, plus sprigs, for garnish

1 handful fresh cilantro leaves, roughly chopped, plus sprigs, for garnish

1⁄2 pound sushi-grade tuna

1 lime, neatly quartered, seeds removed

2 tablespoons black sesame seeds, optional

1. Cook the udon noodles according to the package directions. Drain and toss with a little sesame oil to stop them from sticking and set aside.

2. In a glass bowl, combine the garlic, ginger, soy sauce, agave nectar, scallions, and noodles. Give the mixture a good toss, then add the mint and cilantro.

3. Get a skillet pan very hot and add a good lug or two of sesame oil. Add the tuna to the pan, giving it a shake back and forth for the first minute or so to prevent it from sticking. How long you cook the tuna really depends on how you like it. I like a quick 20 seconds on each side, so it’s colored on the outside and nice and rare in the middle, but it’s up to you.

4. When the tuna is cooked, let it sit on a cutting board for a minute or so. While the tuna is resting, lift the noodles onto a plate and dress with some of the sauce. Cut the tuna into thick slices and arrange them on top of the noodles. Spoon over any leftover sauce and garnish with cilantro and mint sprigs and finely sliced radish that’s been crisped up in some ice water. Top with a couple of lime quarters and sprinkle with the sesame seeds.

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