Cold Noodles with Tuna

Ingredients

• Soba Noodles 5 oz
• Pompano fillet 5 oz
• Olive Oil 2 spoons
• Sesame Oil 2 spoons
• Soy Sauce 2 spoons
• Chipotle Pepper Paste 1 tablespoon
• Chives 0 oz
• Toasted Sesame 2 spoons
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

In a small bowl, combine olive oil, dark sesame oil, and soy sauce. Then, stir in one and a half teaspoons of chili garlic paste — this amount will be enough to give the sauce a hint of heat without overpowering the delicate flavor of the fish.

Step 2

Cook the noodles (or thin Italian pasta like capellini) until al dente, so that they still have a slight bite. Once the pasta is ready, drain it in a colander and transfer it to a bowl of ice water. There, vigorously using chopsticks, cool the pasta and ensure that it does not stick together.

Step 3

Take the tuna fillet. If it is frozen, it should be left in the refrigerator overnight to thaw. The trick now is to cut the tuna into strips that are slightly thicker than pasta. For this, you will need a very sharp knife. First, slice the fillet into pieces, and then cut each piece into thin strips.

Step 4

Place the chilled noodles in a bowl, and add the fish strips. It's best to do all these steps with chopsticks to avoid squishing the tuna with your hands. Carefully mix everything together to avoid tearing the fish. Dress with the sauce; if it has already separated, make sure to whisk it well again beforehand. With the sauce added, gently mix the noodles and fish together.

Step 5

Divide the noodle and tuna mixture into portions and arrange them on plates. It's best to serve it on ice, as a significant part of its charm lies in its coolness. Generously sprinkle with chopped onions and sesame seeds on top. It's better to use toasted sesame seeds for a richer flavor. If desired, you can season it with freshly ground black pepper.