TUNA: 4 small tuna steaks, 1-1/2 to 2 inches thick 12 pieces medium-sized steamed

asparagus 4 tablespoons gound black pepper 4 tablespoons ground fennel seed 4 tablespoons curry powder 4 tablespoons ground coriander seed 3/4 tablespoon ground allspice 3/4 tablespoon kosher salt Soybean, olive, or canola oil for cooking

Combine all spices and blend well. Dredge each tuna steak in the mix and sear in oil for 30-45 seconds on each side (1-1/2 minutes for medium), and reserve. With a thin sharp blade, pierce three holes through tuna steaks. Slide one asparagus spear through each incision. Repeat process with remaining tuna. NOODLES: 1/4 lb. soba noodles* 2 tablespoons tahini paste or sesame oil 4 tablespoons soy sauce 1 tablespoon fresh coriander, chopped 1 tablespoon rice wine vinegar Cayenne pepper to taste 4 sheets Nori seaweed*

Cook Soba noodles in salted boiling water until done. Drain, but do not rinse. Combine with tahini, soy sauce, coriander, vinegar, and pepper. Brush some soy sauce onto Nori sheets to soften. Fill them with noodle mixture and roll tightly. Reserve. SAUCE: 1 cup plain yogurt 1-1/2 tablespoons Dijon-style mustard 2 tablespoons fresh coriander, chopped Combine ingredients. ASSEMBLY:

Slice tuna thinly and arrange on plate. Cut seaweed-wrapped noodles in 1/2-inch rounds; place on plate with tuna. Serve with small amount of sauce and vegetable chips*. * Found in grocery store gourmet-food section or a natural foods store.

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