Zucchini Soba Salad with Seared Tuna

This beautiful zucchini soba salad with seared tuna is paired with wasabi mayonnaise and salmon roe for a healthy, flavorful dinner that looks beautiful.

5 from 2 votes

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 741kcal

Equipment

Skillet

Ingredients

Wasabi Mayonnaise

½ cup mayonnaise
2 tablespoons wasabi paste (more or less to taste)
2 teaspoons wasabi oil (or neutral cooking oil, more or less as needed)
Salt and pepper to taste
Water (as needed, to thin it out)

Zucchini Soba Salad

12 ounces zucchini noodles
1 tablespoon soy sauce (more or less to taste)
1 tablespoon mirin
1 teaspoon sesame oil
Salt and pepper to taste

Seared Tuna

¾ pound ahi tuna steak
2 teaspoons wasabi oil (or neutral cooking oil)
½ cup sesame seeds (white, black, or a mix)
2 teaspoons neutral cooking oil (for frying)

Salad Garnish:

4 ounces watercress or other green of choice
1 tablespoon salmon roe (optional)
Shichimi Togarashi

Instructions

Prepare Wasabi Mayonnaise:

Combine all ingredients for the mayonnaise except the water in a bowl. Whisk until smooth. Add a few teaspoons of water until the mayonnaise reaches a consistency that allows you to drizzle it easily. You will probably need 2-3 tablespoons. Whisk after each addition, being careful not to make the sauce too watery. Season with salt and pepper and set aside.

Prepare the Soba Salad:

Put the zucchini soba noodles in a large bowl and drizzle with soy sauce, mirin, and sesame oil and toss to combine. Taste and season with salt and pepper if needed. Divide the noodles between two plates. Place the fresh watercress on top of each plate and set aside.

Prepare the Tuna:

Heat 2 teaspoons of neutral cooking oil in the skillet over high heat until very, very hot.
As you wait for the skillet to become hot, brush the tuna with wasabi oil and season all over with salt and pepper. Arrange the sesame seeds on a plate and coat the tuna with the seeds.
Place the tuna in the hot skillet and cook for about 1 minute 30 seconds per side for rare. Transfer to a plate. Slice the tuna against the grain into thin slices.

To Serve:

Immediately place the sliced tuna on top of the watercress. Drizzle the entire dish with wasabi oil and spoon the salmon roe on top of the tuna. Sprinkle with shichimi togarashi. Serve immediately. Enjoy!
You will likely have leftover wasabi mayonnaise. Reserve it for another use.

Nutrition

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