The Lab: Seared Tuna with Chèvre-Miso Ramen

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


  1. In a bowl, mix all the ingredients together except for the ramen noodles.
  2. Boil water and cook ramen noodles for 2 minutes.
  3. Strain ramen noodles to remove water.
  4. 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



  1. Squeeze some lemon juice onto the tuna steak.
  2. Add a dash of ground black pepper.
  3. Add a pinch of kosher salt.
  4. Flip the tuna steak onto the other side.
  5. Repeat steps 1 to 3.


Cooking Instructions

  1. Heat pan.
  2. Coat with a little olive oil.
  3. 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.



  1. Slice seared tuna steak into strips.
  2. Put ramen on a plate.
  3. Put seared tuna steak strips on top of the ramen.
  4. Drizzle a little bit of crushed wasabe peas for added colour, texture, and flavour.
  5. Enjoy!

3 thoughts on “The Lab: Seared Tuna with Chèvre-Miso Ramen

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