The tuna is lightly pan seared with a sesame crust; when purchasing tuna, select labeled with “sushi grade” from a trusted fresh fish market or the fish section of your grocery store. The green tea soba noodles-cha soba can be found in Asian markets; if not available, I substitute regular buckwheat soba noodles.
Tataki is a Japanese cuisine cooking technique. The meat or fish is seared very quickly over an open flame or in a hot pan. It’s marinated in vinegar, then slice thinly, seasoned ginger. The seared meat or fish can also be served with soy sauce and garnished like raw fish Sashimi.
This guide explains how to make pan seared sesame-crusted tuna with soba green tea-colored noodles. Now gather your equipment, and let’s start cooking.
My favorite pan for searing tuna is a Non-Stick Fry Pan from All-Clad, Non-Stick Fry Pan at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.
How to Make Gordon Ramsay Pan Seared Sesame Crusted Tuna
1. Searing the Tuna Tataki: Brush Tuna with melted butter, coat with sesame seeds. Heat the oil in a large sauté pan over medium-high heat. Add the sesame-crusted tuna, sear, butter bast about 30 seconds per side. Remove the tuna from the pan and let it rest. Slice the tuna.
2. Cooking Soba Noodles: Cook noodles in a large saucepan of boiling water according to packet instructions. Drain and rinse under cold running water. Transfer to a bowl and toss with three tablespoons of the sesame dressing and sesame seeds.
3. Making the Sesame Dressing: Combine the soy sauce, rice vinegar, honey, and ginger, whisking to combine. Whisk in the vegetable and sesame oils until well emulsified. Fold in the sliced scallions. Separate 1 Tbsp of dressing and set aside to drizzle over tuna.
4. Plating Tuna: Divide the soba noodles among 4 plates. Top with sliced tuna and drizzle with sesame dressing. Garnish with more sliced scallion.