Tuna, Soba Noodles, Omelet, Mixed Green Vegetables

Tuna, Soba Noodles, Omelet, Mixed Green Vegetables

Am I allowed to say that something I made up was ‘divine’? Well maybe that’s too big of a word, but it was seriously good. Like restaurant quality good. But I can’t find anything this tasty and healthy in restaurants anywhere, sadly. This meal was very simply made and seasoned because the tuna and the egg have such strong flavours. I stuck with lime juice and soy sauce for seasoning, which was all it needed.

Ingredients:

2 eggs, whisked
1 package buckwheat soba noodles
2 tuna steaks
Mixed green vegetables of your choice – I used 200g snap peas, 100g kale, 125g asparagus
Kikkoman soy sauce
1 fresh lime

Method:

Drizzle a little (teaspoon or so) soy sauce into the eggs and whisk again briefly. Heat a little olive oil in a large skillet until hot and add the egg, swirling the pan around to coat the skillet with a thin coating of egg. When the egg is mostly cooked through, take two spatulas and gently begin to roll the omelet onto itself until you’re left with a long, thin, folded omelet. Remove from the pan and set aside on a cutting board.

In the same skillet, heat a little more oil and cook the vegetables until just cooked but still crisp. Squeeze 1/4 lime over the vegetables and drizzle a bit of soy sauce on them. Set the vegetables aside in a bowl.

Meanwhile, heat water in a kettle and then add to a medium-sized pot. Cook the soba noodles until just done – around 5-6 minutes. Drain and return to the pan, drizzling a little soy sauce over them to prevent them from sticking.

Lastly, in the skillet, heat a little oil and fry some garlic if you like. Add the tuna steaks, squeezing 1/4 lime over each side as they cook. Only cook a couple of minutes per side, leaving the very centre pink as it will continue to cook a little after you remove it from the pan.

To assemble, put some soba noodles on a plate. Heap the green vegetables on top, then add a tuna steak. Lastly slice the omelet into very thin strips and lay a handful or so over the tuna. Top with a final drizzle of soy sauce, or just bring the bottle to the table and let people season as they like.

I also served this with steamed corn, as you can see in the picture.

If you are strict vegetarian, this meal is wonderful without the tuna, as the omelet is a good source of protein.

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