Best 4 Cold Soba Noodle Tuna Loin Recipes

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Tantalize your taste buds with a culinary journey to Japan as we unveil the secrets of Cold Soba Noodle with Tuna Loin, an exquisite dish that embodies the essence of Japanese cuisine. This refreshing and flavorful dish features succulent tuna loin seared to perfection, complemented by the delicate chewiness of soba noodles. Immerse yourself in the harmony of textures and flavors as you explore variations of this dish, including Cold Soba Noodle with Tuna Loin and Avocado, where creamy avocado adds a luscious touch, and Cold Soba Noodle with Tuna Loin and Spicy Sauce, which ignites your palate with a fiery kick. Prepare to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COLD SOBA NOODLE TUNA LOIN



Cold Soba Noodle Tuna Loin image

Provided by Food Network

Time 20m

Yield 2 servings as an entree

Number Of Ingredients 7

1 pound tuna loin
1/2 pound soba noodles, cooked, drained
Rice wine vinegar
Sesame oil
1 tablespoon marasala tikka (available in far Eastern grocery stores)
Peanut oil
1/2 pound fresh spinach

Steps:

  • In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside.
  • Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate.
  • Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan.
  • Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top
  • Garnish: whole chives.

SPICY COLD SOBA NOODLES



Spicy Cold Soba Noodles image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon molasses
3 tablespoons sesame oil
3 tablespoons tahini
3 tablespoons chili oil
3 tablespoons balsamic or red wine vinegar
Salt
1/2 pound soba or Japanese buckwheat noodles
1/2 bunch scallions, white and green parts, thinly sliced

Steps:

  • Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
  • Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
  • Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.

COLD SOBA NOODLES WITH DIPPING SAUCE



Cold Soba Noodles With Dipping Sauce image

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, noodles, main course, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

Salt
1 cup dashi or chicken stock
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
8 ounces soba noodles
Finely grated or minced ginger,
Minced scallions or toasted sesame seeds for garnish

Steps:

  • Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
  • Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram

COLD SOBA NOODLES



Cold Soba Noodles image

Provided by Catherine McCord

Categories     Kid-Friendly     Quick & Easy     Dinner     Lunch     Healthy     Vegan     Noodle     Weelicious     Small Plates

Yield Serves 4 - 6

Number Of Ingredients 13

1 9.5 ounce package soba noodles
1 cup shelled edamame
1 small red bell pepper, julienne
1 cup cubed firm tofu
1/4 cup almond or peanut butter
2 tablespoons vegannaise or mayonnaise
2 tablespoons braggs liquid aminos or soy sauce
1 tablespoon rice wine vinegar
2 teaspoons honey or agave
1 garlic clove
1 inch piece ginger, peeled and chopped
1 tablespoon sesame oil
1/4 cup vegetable or grape seed oil

Steps:

  • Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
  • Cook noodles for 2-3 minutes.
  • Drain and run under cold water until cool to touch.
  • Add the noodles to a large bowl with the edamame, bell pepper and tofu.
  • Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
  • Pour sauce over the noodles and toss to combine.
  • Serve.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your cold soba noodle tuna loin dish. Look for good-quality soba noodles, sashimi-grade tuna loin, and fresh vegetables.
  • Cook the soba noodles properly: Follow the package instructions to cook the soba noodles properly. Overcooked noodles will be mushy and unpleasant to eat.
  • Chill the noodles before serving: Once the soba noodles are cooked, rinse them with cold water and then chill them in the refrigerator for at least 30 minutes. This will help them to firm up and become more flavorful.
  • Use a sharp knife to slice the tuna: Use a sharp knife to thinly slice the tuna loin against the grain. This will help to create tender, melt-in-your-mouth slices of tuna.
  • Make the dressing ahead of time: The dressing for this dish can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the dish.

Conclusion:

Cold soba noodle tuna loin is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh, flavorful ingredients, this dish is sure to please everyone at your table.

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