Tuna Poke with Ginger Soba Noodles
Ingredients | Serves 4 – 6
1 lb sushi-grade ahi or albacore tuna, chopped into bite-sized pieces
Humble & Frank MISO SESAME SAUCE & MARINADE
¼ cup sliced scallions, divided
2 Tbsp toasted black or white sesame seeds, divided
2 tsp minced ginger
2 Tbsp olive oil
Juice and zest of 1 lime
1 Tbsp tamari or soy sauce
1 lb buckwheat soba noodles
4 cups fresh mixed lettuce greens
1/3 cup fresh cilantro leaves
1 large atulfo mango, peeled and diced
1-2 large avocados, sliced
Fresh snap peas in the pods
In a bowl, toss the tuna, half the bottle of MISO SESAME SAUCE, half of the scallions and half of the sesame seeds. Cover and refrigerate for at least 10 minutes, up to 2 hours.
In a small bowl, combine ginger, olive oil, lime juice, zest and tamari.
Cook the noodles according to package directions. Rinse with cold water, drain, and immediately toss with ginger sauce. Add greens and cilantro and gently toss to combine.
Divide noodles amongst 4 – 6 plates. Top with tuna, mango, avocados, snap peas, remaining scallions and sesame seeds. Serve with extra MISO SESAME SAUCE.