Japanese sushi chefs toast miso paste at 400°F for exactly 3 minutes to unlock hidden caramel notes most never taste.
Red Tuna Tenderloin over Toasted Miso Noodles
Indulge in a mouthwatering experience with our succulent seared red tuna tenderloin, perfectly paired with a nest of savory toasted miso noodles. This dish bursts with umami flavor and features a hint of sesame for an irresistible finish. Elevate your dinner game with this quick and delightful recipe that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 25 g de Cebolleta Verde Picada (0.88 oz)
- 1 cda de Jengibre Fresco Rallado (15 ml)
- 4 Dientes de Ajo Prensados
🥩Meat & Seafood(1)
- 2 Solomillos (300 – 400 g) de Atún (0.07 oz)
🫙Pantry Staples(10)
- 1 cdta de Azúcar Moreno (5 ml)
- 1 cda de Chili Oil (15 ml)
- 80 mL de Aceite Neutro (Muy Caliente) (2.7 fl oz)
- Aceite de Oliva (Para Cocinar)
- 2 cdas de Vinagre de Arroz (30 ml)
- 1 cda de Vinagre de Arroz (15 ml)
- Aceite de Sésamo (Para Pincelar)
- 1 cdta de Aceite de Sésamo Tostado (5 ml)
- 1 cda de Azúcar Blanco (15 ml)
- 2 Paquetes (200 – 250 g) de Fideos Anchos y Ondulados (7.06 oz)
🧂Spices & Seasonings(1)
- 1 cdta de Ajo en Polvo (5 ml)
🍯Sauces & Condiments(4)
- 6 cdas de Salsa de Soja (90 ml)
- 2 cdas de Salsa de Soja (30 ml)
- 2 cdas de Sriracha (30 ml)
- 1 cda de Miso Blanco (15 ml)
📦Other(5)
- 1 cdta de Chili Flakes (5 ml)
- Agua de Cocción
- 1 Pizca de Semillas de Amapola
- 2 1/2 cdas de Semillas de Sésamo Blanco (37.5 ml)
- 1 cda de Semillas de Sésamo Blanco (15 ml)
👨🍳 Instructions
- 1
Mix sesame seeds, brown sugar, garlic powder, and poppy seeds on a flat plate.
- 2
Dry the tuna well, brush it with a little oil, and press it onto the mixture until a compact layer forms.
- 3
Heat a cast iron pan over medium-high heat with a thin film of oil.
- 4
Sear the tuna for 1.5 minutes on each side without moving it, and 20 seconds on the narrow sides.
- 5
Let the tuna rest on a cutting board for a couple of minutes before slicing it into 1 cm pieces.
- 6
In a small bowl, combine soy sauce, rice vinegar, and sriracha for the final sauce.
- 7
Cook the noodles al dente, reserve a cup of cooking water, and rinse them with cold water.
- 8
In a cold steel pan, arrange miso, garlic, ginger, sugar, chili flakes, green onion, and sesame in a circle.
- 9
Add soy sauce, vinegar, and sesame oil.
- 10
Heat the neutral oil until it starts to smoke and pour it over the ingredients in the pan.
- 11
Stir well and incorporate the noodles with a splash of cooking water until they become creamy.
💡 Pro Tips
- ✓Sear tuna at exactly 1.5 minutes per side to achieve a 3-4mm crust while maintaining a cool center below 85°F, preventing protein coagulation in the interior.timing1.5 minutes, 85°F center
- ✓Press the seed coating firmly onto oiled tuna using your palm to create 2-3mm adhesion depth, ensuring the crust won't separate during high-heat searing.technique2-3mm coating depth
- ✓Heat your cast iron to 450-475°F before adding tuna so the Maillard reaction begins instantly, preventing the fish from cooking through before developing proper crust.equipment450-475°F surface temp
- ✓Reserve noodle cooking water at 1:4 starch-to-water ratio to emulsify with miso paste, creating a glossy coating that clings to noodles without becoming gluey.technique1:4 starch ratio
- ✓Start miso aromatics in a cold pan to slowly release volatile compounds without burning the garlic, which becomes bitter at temperatures above 280°F.timing280°F burn point
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Japanese sushi chefs toast miso paste at 400°F for exactly 3 minutes to unlock hidden caramel notes most never taste.
Red Tuna Tenderloin over Toasted Miso Noodles
Indulge in a mouthwatering experience with our succulent seared red tuna tenderloin, perfectly paired with a nest of savory toasted miso noodles. This dish bursts with umami flavor and features a hint of sesame for an irresistible finish. Elevate your dinner game with this quick and delightful recipe that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 25 g de Cebolleta Verde Picada (0.88 oz)
- 1 cda de Jengibre Fresco Rallado (15 ml)
- 4 Dientes de Ajo Prensados
🥩Meat & Seafood(1)
- 2 Solomillos (300 – 400 g) de Atún (0.07 oz)
🫙Pantry Staples(10)
- 1 cdta de Azúcar Moreno (5 ml)
- 1 cda de Chili Oil (15 ml)
- 80 mL de Aceite Neutro (Muy Caliente) (2.7 fl oz)
- Aceite de Oliva (Para Cocinar)
- 2 cdas de Vinagre de Arroz (30 ml)
- 1 cda de Vinagre de Arroz (15 ml)
- Aceite de Sésamo (Para Pincelar)
- 1 cdta de Aceite de Sésamo Tostado (5 ml)
- 1 cda de Azúcar Blanco (15 ml)
- 2 Paquetes (200 – 250 g) de Fideos Anchos y Ondulados (7.06 oz)
🧂Spices & Seasonings(1)
- 1 cdta de Ajo en Polvo (5 ml)
🍯Sauces & Condiments(4)
- 6 cdas de Salsa de Soja (90 ml)
- 2 cdas de Salsa de Soja (30 ml)
- 2 cdas de Sriracha (30 ml)
- 1 cda de Miso Blanco (15 ml)
📦Other(5)
- 1 cdta de Chili Flakes (5 ml)
- Agua de Cocción
- 1 Pizca de Semillas de Amapola
- 2 1/2 cdas de Semillas de Sésamo Blanco (37.5 ml)
- 1 cda de Semillas de Sésamo Blanco (15 ml)
👨🍳 Instructions
- 1
Mix sesame seeds, brown sugar, garlic powder, and poppy seeds on a flat plate.
- 2
Dry the tuna well, brush it with a little oil, and press it onto the mixture until a compact layer forms.
- 3
Heat a cast iron pan over medium-high heat with a thin film of oil.
- 4
Sear the tuna for 1.5 minutes on each side without moving it, and 20 seconds on the narrow sides.
- 5
Let the tuna rest on a cutting board for a couple of minutes before slicing it into 1 cm pieces.
- 6
In a small bowl, combine soy sauce, rice vinegar, and sriracha for the final sauce.
- 7
Cook the noodles al dente, reserve a cup of cooking water, and rinse them with cold water.
- 8
In a cold steel pan, arrange miso, garlic, ginger, sugar, chili flakes, green onion, and sesame in a circle.
- 9
Add soy sauce, vinegar, and sesame oil.
- 10
Heat the neutral oil until it starts to smoke and pour it over the ingredients in the pan.
- 11
Stir well and incorporate the noodles with a splash of cooking water until they become creamy.
💡 Pro Tips
- ✓Sear tuna at exactly 1.5 minutes per side to achieve a 3-4mm crust while maintaining a cool center below 85°F, preventing protein coagulation in the interior.timing1.5 minutes, 85°F center
- ✓Press the seed coating firmly onto oiled tuna using your palm to create 2-3mm adhesion depth, ensuring the crust won't separate during high-heat searing.technique2-3mm coating depth
- ✓Heat your cast iron to 450-475°F before adding tuna so the Maillard reaction begins instantly, preventing the fish from cooking through before developing proper crust.equipment450-475°F surface temp
- ✓Reserve noodle cooking water at 1:4 starch-to-water ratio to emulsify with miso paste, creating a glossy coating that clings to noodles without becoming gluey.technique1:4 starch ratio
- ✓Start miso aromatics in a cold pan to slowly release volatile compounds without burning the garlic, which becomes bitter at temperatures above 280°F.timing280°F burn point