Name: Charred Miso-Lime Tuna with Sesame Soba & Spring Pea-Mint Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-Fusion
Ingredients: 4 tuna steaks (150–180 g / 5–6 oz each); 2 tbsp white miso paste (30 g); 240 g dried soba noodles; 200 g frozen peas; 3 tbsp rice vinegar; 2 tbsp soy sauce; 1 tbsp honey or maple syrup; 2 tbsp toasted sesame seeds; zest and juice of 1 lime

About This Recipe

Charred Miso-Lime Tuna with Sesame Soba & Spring Pea‑Mint Salad

Introduction

This bright, spring-forward dish balances umami-rich charred tuna with a cooling sesame-soba salad studded with fresh peas and mint — a Nikkei-inspired riff that feels light, vibrant and perfect for outdoor eating as the days lengthen. It comes together quickly (30 minutes), making it ideal for a post-ride recovery supper or a weeknight date when you want something impressive but not fussy.

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4 tuna steaks (150–180 g / 5–6 oz each)
2 tbsp white miso paste (30 g)
240 g dried soba noodles
200 g frozen peas
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp honey or maple syrup
2 tbsp toasted sesame seeds
zest and juice of 1 lime

460 kcal

Calories 23% daily value

💪 Protein 36.0g

72% daily value

⚡ Carbs 44.0g

15% daily value

🫧 Fat 16.0g

25% daily value

🌿 Fiber 5.0g

20% daily value

👨‍🍳 Instructions

1

Whisk miso, soy, mirin, oil and lime and brush on tuna; rest 10–15 minutes.

2

Cook soba per package, reserve 1/4 cup water, rinse cold and drain.

3

Blanch peas 30–45 seconds and chill, then drain.

4

Whisk dressing and toss with soba, peas, herbs and sesame seeds.

5

Sear tuna in a smoking-hot pan 45–60 seconds per side for rare; rest 2 minutes and slice.

6

Serve tuna over soba, drizzle with dressing and lime; garnish with sesame seeds and chiles if desired.

💡 Pro Tips

Use a smoking-hot skillet for a quick crust and rare center.
Rinse soba under cold water to prevent gumminess.
Marinate tuna briefly to avoid over-salting.
Reserve pasta water to loosen the dressing for a silky finish.

🔄 Substitutions

Swap tuna for salmon or pressed tofu for a vegetarian option.
Use coconut aminos to make the recipe lower-sodium and gluten-free.
Replace honey with maple syrup for a vegan dressing.

📦 Storage & Reheating

Refrigerate dressed salad and sliced tuna separately for up to 2 days. Not recommended for freezing. Reheat tuna briefly in a hot skillet 20–30 seconds per side or serve chilled.