Last Friday afternoon, my mind went off on a tangent again and this time, I felt like I wanted to do something with tuna. After work, I made a short trip to the grocery store for some ingredients. I debated on using udon or ramen, but opted for ramen again. I wanted to do some yogurt and miso based dressing for the noodles with some added kick and creativity to it.
I was prepared to have some customers for this dish, but when I got home, I found myself all alone, which was great, so I could make everything in small quantities. The recipe below serves one person.
- 2 Tbsp Goat Yogurt
- 1 Tbsp White Miso Paste
- 2 Tbsp Crushed Wasabe Peas
- 1/4 tsp Light Soy Sauce
- Juice of 1 whole lemon
- 1 pkg (200g) Ramen Noodles
- In a bowl, mix all the ingredients together except for the ramen noodles.
- Boil water and cook ramen noodles for 2 minutes.
- Strain ramen noodles to remove water.
- Add ramen noodles to the dressing and mix carefully to avoid mashing the noodles.
- 1 pc Tuna Steak
- 1/2 Lemon
- Ground Black Pepper
- Kosher Salt
- Squeeze some lemon juice onto the tuna steak.
- Add a dash of ground black pepper.
- Add a pinch of kosher salt.
- Flip the tuna steak onto the other side.
- Repeat steps 1 to 3.
- Heat pan.
- Coat with a little olive oil.
- Put tuna steak in pan and sear each side for about 1 to 1 1/2 minutes. Make sure to not thoroughly cook the tuna steak.
- Slice seared tuna steak into strips.
- Put ramen on a plate.
- Put seared tuna steak strips on top of the ramen.
- Drizzle a little bit of crushed wasabe peas for added colour, texture, and flavour.