The perfect refreshing dish for summer, tender tuna seasoned to perfection on a bed of vermicelli noodles.
Tuna & Noodles
225g pack wholegrain brown rice vermicelli noodle
1 packet of rocket leaves
150g sashimi grade tuna, chopped into small squares
20g spring onion green tops, finely sliced
20g wakame seaweed
50g watermelon, cut into 1cm cubes
30g cucumber, sliced
40g blanched edamame (or petit pois alternative)
75ml Gochujang paste
200ml sesame paste (preferably Tahini)
125ml Mizkan Rice Vinegar
100ml Soy Sauce
15ml sesame oil
1. First place the rice vermicelli in a large bowl, cover with boiling water and let stand for 4 minutes, then rinse thoroughly in cold water and drain.
2. Season well with Mizkan Sushi Seasoning, tossing with your fingers and taste, and if required, add more seasoning to taste and serve the noodle in 4 large or 6 small bowls.
3. Mix the tuna dressing together well and add half to the tuna squares and taste, then slowly add the remaining dressing to your taste.
4. Place the tuna tartare mix evenly in each bowl ensuring the tuna is in the centre of the noodles then dress the dishes with the other ingredients around the side of the tuna keeping the watermelon for last to top the tuna , serve and eat immediately.
Ronald Laity is Mizkan’s Culinary Development Chef. A lifelong foodie, he has worked as a lobster fisherman, fishmonger, cheese maker and dairy hand, before finally falling in love with Japanese culture and cuisine, immersing himself in Japan for 6 years. Since being back, Ron has contributed to the UK Japanese Culinary scene, whether at Yakitoria, Samurai Sushi, Senkai, Feng Sushi, Bincho Yakitori and United Ramen, before joining Mizkan. Ron loves experimenting with authentic Japanese ingredients and developing new ways to bring those flavours to life.
Photography and video production courtesy of Jen Rich and Tinderflint.
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