Ahi Tuna Salad by Chef Matthew Dolan of Twenty-Five Lusk
Recipe based off this recipe made earlier by Chef Petteri Luoto for Noodelist
Yield: 2 servings
1 package of Noodelist Lemongrass Vegan Chicken’ish (includes dried noodles and soup broth packet)
Neutral cooking oil
⅓ cup diced avocado
⅓ cup sliced radish
⅓ cup peeled, diced, and seeded cucumber
⅓ cup napa cabbage
1 cup wild arugula – whole leaves
1 tablespoon of scallions
1 Lime, Juiced – note, you will need a second measure of this for the spice mix
Sushi-Grade Yellowfin Tuna (Ahi – line caught preferably) or Tofu
¼ pound of Sushi-Grade Yellowfin Tuna
¼ pound of firm tofu
1 teaspoon Shichimi Togarashi (Japanese Pepper blend) (5 g/0.17 oz) (can be substituted with cayenne or black pepper)
Fresh spice mix:
2 tablespoons of soy sauce
2 tablespoons of rice vinegar
2 teaspoons of shallot onion
½ a bunch of fresh cilantro, picked leaves
Zest of 2 limes
Juice of 1 lime
2 teaspoons grated ginger
¾ teaspoon minced garlic
¾ teaspoon sesame oil
1 teaspoon fresh mint
½ teaspoon green chili “chile serrano” - without seeds!
Pinches of salt and pepper
Prior to bringing it home, make sure the person selling this to you has removed the bloodline and the skin. Dice into medium size cubes, or whatever size you prefer, and set in refrigerator.
Create a fresh spice mix
1. Chop shallots, chile serrano (green chili), mint, and cilantro.
2. Reserve half of the cilantro for garnishing at the end.
3. Grate the ginger and garlic glove.
4. Grate the zest of 2 limes and press the juice of 1 lime.
5. Combine all of the above in a bowl, then add soy sauce and sesame oil.
6. Gently mix and set aside at room temperature
Prepare the fresh vegetables
1. Cut all as indicated above and place in a mixing bowl.
2. Add the juice of the first lime and a pinch of salt.
3. Gently mix and place in refrigeration.
Prepare Noodelist noodles
1. Prepare the boiling broth as indicated with the included broth packet.
2. Bring to a boil.
3. Add one package of dried Noodelist green noodles to the boiling broth.
4. Gently boil for two minutes.
5. Remove noodles from the broth. Do not pour out the broth!
6. Toss the cooked noodles with a drizzle of sesame oil and a drizzle of cooking oil and allow to cool on a baking tray.
7. Mix them around every minute or so while cooling so that they do not stick together. Return broth to the stove and simmer until reduced by half.
8. Cool the broth and refrigerate.
1. Remove the separate pieces of this recipe from the refrigerator.
2. Mix the vegetables with the spice mix, doing so gently as to not mash the avocado.
- Add the noodles to this bowl and continue mixing
- Next add the diced tuna and shichimi togarashi (Japanese pepper blend)
- Then add 1/3 cup of the cooled broth
- Now let’s taste
- Adjust seasoning as desired with more salt, pepper, soy, lime juice, or whatever your heart desires
Serve then and there, using the cilantro that was reserved as a garnish, or refrigerate and consume within 24 hours. Makes a great lunch on the go!