Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chicken broth
1 tb Olive oil
8 4 oz. tuna steaks
1/2 inch thick
3 tb Minced garlic
2 1/2 Inch piece of fresh ginger
Peeled and minced
1 c Rice vinegar
2/3 c Soy sauce
1 1/2 tb Finely grated lemon zest
1 ts Minced serrano chile
Or
1/2 ts Crushed red pepper
1 ts Sugar
6 Scallions, thinly sliced
1 lb Dried soba noodles or
Rice noodles or linguine
1/4 c Minced fresh chives
1 tb Minced fresh mint
Sprigs of mint for garnish

Rub tuna steaks with oil and season with salt and pepper. Set aside.
In a small saucepan, heat remaining 2 tsp. oil over moderately high
heat. Add the garlic and ginger and cook, stirring until slightly
colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1
tsp. of the lemon zest. Add the chile and sugar and bring to a boil.
Remove from the heat and stir in the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once, until charred on the
outside and pink in the middle. Transfer to a plate and keep warm.
Cook the noodles and toss with half of the soy sauce mixture. Mound
the noodles on 8 warm plates. Place the tuna on the noodles and spoon
the remaining sauce over. In a small bowl, toss the remaining zest
with the chives and minced mint and sprinkle over each serving.
Garnish with mint and serve immediately.

Source:Food and Wine November 1992.

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