Tuna Sashimi with Silken Tofu and Soba Noodles

Really quick post today guys! I made this tuna and tofu dish for a quick and healthy pre-show supper the other night, and it was so delicious that I just had to share it with you! (By the way, it was Jesus Christ Superstar with Tim Minchin and Spice Girl Melanie C, and it was awesome!!)

I love, love, love raw tuna, but don't buy it very often because it's really expensive - usually around $75 a kilo! The other day, however, I was at Suzuran in Camberwell, getting sushi for lunch, and saw a beautiful piece of raw tuna in the fridge, all wrapped up and ready to go, and totally wanted it! It was $15 for a 200 gram piece, which was enough to make me hesitate, but I had been planning to get takeaway for dinner, and reasoned that I'd easily spend more than $15 on a takeaway meal that wouldn't be nearly as healthy, tasty, or luxurious! Bang! The tuna went in the shopping basket!

So so pretty...

Sashimi grade tuna - with the new super-sharp Wüsthof santoku knife that we bought in Germany

I sliced the tuna thinly (with my new super-sharp Wüsthof santoku knife from Germany!) and paired it with roughly equal-sized slices of silken tofu. I arranged them as prettily as I could manage on a serving plate (a gift from Mr. and Mrs. Food Trail, actually!), and dressed the slices with a mixture of soy sauce, sesame oil and wasabi, before garnishing with chopped spring onions. My carbohydrate of choice was soba, which I dressed with that delicious bottled Japanese sesame salad dressing that you can buy at Japanese supermarkets (also Suzuran, in this case). Bang! Dinner done. It was so quick, so easy, and felt so virtuously healthy, despite being a total treat. I loved it!

I couldn't finish it all in one sitting, and was contemplating taking the leftovers to work for lunch the next day. However, even though the use-by date on the fish said it would be fine for another two days, I didn't want to risk transporting it, unrefrigerated, again. So, I ate the leftovers for breakfast the next morning with a nice mug of green tea. Raw fish at six-thirty in the morning? Hell yes!

Breakfast: Sashimi tuna, silken tofu, soba and green tea

I have specified weights and measurements in the recipe below to give you a starting point, but you don't need to be very precise about it - it's not that kind of dish. Simply adjust amounts to suit your appetite and taste. Enjoy!

Tuna Sashimi with Silken Tofu and Soba

An original recipe by Sarah Cooks

Ingredients

100 grams soba noodles

2-3 tablespoons Japanese sesame salad dressing, or to taste

200 grams sashimi grade tuna

125 grams silken tofu

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon wasabi paste

1 spring onion or a few sprigs coriander, chopped

Method

Cook the soba noodles as per packet instructions. Drain and rinse thoroughly with cold water. Toss the noodles through the Japanese sesame salad dressing, and divide between two serving bowls. Set aside.

With a very sharp knife, slice the tuna as thinly as you can, then arrange on a serving platter. Repeat with the silken tofu.

Whistk together the soy sauce, sesame oil and wasabi paste. Pour this dressing over the tuna and tofu slices, and garnish with the spring onion. Some toasted sesame seeds would be nice here too.

Serves 2, easily scaled up or down

Really quick post today guys! I made this tuna and tofu dish for a quick and healthy pre-show supper the other night, and it was so delicious that I just had to share it with you! (By the way, it was Jesus Christ Superstar with Tim Minchin and Spice Girl Melanie C, and it was awesome!!)

I love, love, love raw tuna, but don't buy it very often because it's really expensive - usually around $75 a kilo! The other day, however, I was at Suzuran in Camberwell, getting sushi for lunch, and saw a beautiful piece of raw tuna in the fridge, all wrapped up and ready to go, and totally wanted it! It was $15 for a 200 gram piece, which was enough to make me hesitate, but I had been planning to get takeaway for dinner, and reasoned that I'd easily spend more than $15 on a takeaway meal that wouldn't be nearly as healthy, tasty, or luxurious! Bang! The tuna went in the shopping basket!

So so pretty...

Sashimi grade tuna - with the new super-sharp Wüsthof santoku knife that we bought in Germany

I sliced the tuna thinly (with my new super-sharp Wüsthof santoku knife from Germany!) and paired it with roughly equal-sized slices of silken tofu. I arranged them as prettily as I could manage on a serving plate (a gift from Mr. and Mrs. Food Trail, actually!), and dressed the slices with a mixture of soy sauce, sesame oil and wasabi, before garnishing with chopped spring onions. My carbohydrate of choice was soba, which I dressed with that delicious bottled Japanese sesame salad dressing that you can buy at Japanese supermarkets (also Suzuran, in this case). Bang! Dinner done. It was so quick, so easy, and felt so virtuously healthy, despite being a total treat. I loved it!

I couldn't finish it all in one sitting, and was contemplating taking the leftovers to work for lunch the next day. However, even though the use-by date on the fish said it would be fine for another two days, I didn't want to risk transporting it, unrefrigerated, again. So, I ate the leftovers for breakfast the next morning with a nice mug of green tea. Raw fish at six-thirty in the morning? Hell yes!

Breakfast: Sashimi tuna, silken tofu, soba and green tea

I have specified weights and measurements in the recipe below to give you a starting point, but you don't need to be very precise about it - it's not that kind of dish. Simply adjust amounts to suit your appetite and taste. Enjoy!

Tuna Sashimi with Silken Tofu and Soba

An original recipe by Sarah Cooks

Ingredients

100 grams soba noodles

2-3 tablespoons Japanese sesame salad dressing, or to taste

200 grams sashimi grade tuna

125 grams silken tofu

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon wasabi paste

1 spring onion or a few sprigs coriander, chopped

Method

Cook the soba noodles as per packet instructions. Drain and rinse thoroughly with cold water. Toss the noodles through the Japanese sesame salad dressing, and divide between two serving bowls. Set aside.

With a very sharp knife, slice the tuna as thinly as you can, then arrange on a serving platter. Repeat with the silken tofu.

Whistk together the soy sauce, sesame oil and wasabi paste. Pour this dressing over the tuna and tofu slices, and garnish with the spring onion. Some toasted sesame seeds would be nice here too.

Serves 2, easily scaled up or down