For the tuna
4 red tuna medallions, 5 cm in diameter
Olive oil
Salt and black pepper to taste
For the soba
1 package of soba noodles
1 tablespoon grated ginger
1/2 cup soy sauce
2 tablespoons balsamic vinegar
1 tablespoon confectioner's sugar
1 tablespoon toasted sesame oil
Optional: 1/4 teaspoon red pepper flakes, seedless and finely chopped
1 tablespoon toasted sesame oil for serving
For the foie gras
60g of foie gras, cut into 1cm cubes
Olive oil
Salt and black pepper to taste
For the tuna
4 red tuna medallions, 5 cm in diameter
Olive oil
Salt and black pepper to taste
For the soba
1 package of soba noodles
1 tablespoon grated ginger
1/2 cup soy sauce
2 tablespoons balsamic vinegar
1 tablespoon confectioner's sugar
1 tablespoon toasted sesame oil
Optional: 1/4 teaspoon red pepper flakes, seedless and finely chopped
1 tablespoon toasted sesame oil for serving
For the foie gras
60g of foie gras, cut into 1cm cubes
Olive oil
Salt and black pepper to taste
Tuna
Season the tuna medallions with salt and black pepper
Just before serving, grill them in hot olive oil on both sides until they're marked
Soba
Cook the soba noodles according to the package instructions
Drain
Mix all the seasoning ingredients together and add it to the soba noodles
Shape into 10cm rosettes, press well, and refrigerate
Foie gras
Season the foie gras with salt and black pepper
Just before serving, sear it in hot olive oil until warmed through
Conclusion
Place a tuna medallion in the center of each serving plate, then arrange the cubes of foie gras on top
Garnish with soy sauce in a decorative pattern around the soba noodles
Distribute chopped scallions and toasted sesame seeds around the soba noodles, over the sauce.
