Sunday Supper: Soba Noodles With Tuna

Serves 6.

Note: Mirin is a low-alcohol rice wine, available in the Asian section of many supermarkets. Avocado oil is found with other flavored oils at the supermarket. Soba noodles are thin Japanese buckwheat noodles. Some are flavored with green tea powder, as reflected in this recipe. From "Charlie Palmer's American Fare," by Charlie Palmer.

• 2 tsp. sesame seeds

• 1/4 c. rice wine vinegar

• 1/4 c. soy sauce

• 1 tbsp. lemon juice

• 1 tbsp. mirin (see Note)

• 1 tsp. minced garlic

• 1 tsp. grated fresh ginger

• 3/4 c. avocado oil (see Note)

• 2 tbsp. toasted sesame oil

• 2 tbsp. chopped green onions

• 12 oz. soba noodles, such as green tea soba (see Note)

• 2 ribs celery, trimmed and shaved crosswise

• 1 large carrot, peeled and shaved crosswise

• 1 1/2 lb. ahi tuna, cut into 1/2-in. dice

Directions

Place sesame seeds in a dry pan over low to medium heat until fragrant and lightly brown.

Bring a large pot of salted water to boil over high heat. The water should be as salty as the sea.

Combine the rice wine vinegar, soy sauce, lemon juice and mirin in a small mixing bowl, and whisk to blend well. Add the garlic and ginger and stir to combine. Begin whisking in the avocado oil and, when blended, whisk in the sesame oil. Transfer to a serving bowl and stir in the green onions and sesame seeds. Set the dressing aside.

Add the soba noodles to the boiling water, stirring to loosen them. Return the water to a strong boil, lower the heat, and continue to cook for about 3 minutes or until the noodles are tender. Drain well. Rinse in cold water and place in a colander and drain completely.

Place soba noodles on a serving platter. Add celery and carrot, toss to combine, and top with diced tuna. Serve sesame dressing on the side.