Description
Citrusy ponzu and sesame seeds highlight thinly sliced ahi tuna and cantaloupe. Buckwheat soba noodles add a satisfying base.
Ingredients
Units
Scale
- 71 g (2.5 oz) fresh maguro or ahi tuna
- 1 piece (3 inch x 3 inches) ripe cantaloupe
- Fresh mint
- 71 g (2.5 oz) soba
- 2 tablespoons ponzu sauce
- Drizzle of sesame oil
- Sesame seeds
Instructions
- Slice the tuna into 1/4 inch (width) thick rectangular pieces.
- Slice the cantaloupe to a similar thickness (1/4 inch).
- Boil a pot of water and add 2-3 ounces (1/3 package) of soba noodles. Boil for 5-6 minutes, until the noodles are nutty, soft but still firm.
- Drain the noodles in a colander and rinse under cold water to stop the cooking process.
- Arrange the soba noodles on a plate.
- Arrange the maguro tuna and melon slices on top of the noodles, alternating each component.
- Place small mint leaves on top.
- Drizzle with ponzu and sesame oil. Garnish with toasted sesame seeds.
Notes
- For optimal flavor, use high-quality sushi-grade tuna.
- If cantaloupe is out of season, honeydew melon makes a delicious substitute.
- Toss cooked soba noodles with a little sesame oil to prevent sticking before plating.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
- Cholesterol: 80