Tuna Tempura with Soba Cucumber Noodles
Chef Gavin Portsmouth of Sapa – New York
Adapted by StarChefs.com

Yield: 4 Servings

Gavin Portsmouth Tuna Tempura with Soba Cucumber Noodles on StarChefs.comIngredients:

    Cucumber Soba Noodles:
  • 1 package soba noodles
  • Salt
  • Sesame oil
  • ½ cucumber, sliced with a Japanese spiral slicer (or julienned)
  • 1 lime, juiced
  • Salt and pepper
  • 1 package honshimeji mushrooms, washed and dried

    Mushroom Broth:
  • 2 pounds white button mushrooms, washed and dried
  • 1 bunch Thai basil
  • 1 Tablespoon mushroom soy

    Tempura Batter:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup soda water

    Tempura Ahi Tuna:
  • 12 ounces cleaned ahi tuna
  • Tempura batter
  • Oil for deep frying

    To Assemble and Serve:
  • Micro basil

For the Cucumber Soba Noodles:
In a pot of salted boiling water, cook soba noodles for 4 minutes, drain, cool on a tray, and drizzle with sesame oil to avoid sticking. Add cucumber, lime juice, salt, and pepper to noodles. Sautè honshimeji mushrooms in oil, drain, and add to noodles. Reserve at room temperature.

For the Mushroom Broth:
Place mushrooms in a large pot, cover with water, and boil until reduced to 3 cups. Add Thai basil and infuse reduction for 5 minutes, strain through a cheese cloth, and add mushroom soy.

For the Tempura Batter:
Mix flour, baking powder, and soda water to form a batter.

For the Tempura Ahi Tuna:
Cut tuna into 8 blocks measuring 2x2x5 inches. Make a small cut across the whole length of, but only halfway deep into, the blocks and place 3 pieces of chives and 3 pieces of pickled ginger in each cut. Dampen nori with water and wrap around tuna, trimming off any excess. Heat oil to 375°F. Coat each piece of tuna entirely in tempura batter, fry in the oil for 3 minutes, remove from oil, drain on a paper towel, and slice into 8 pieces.

To Assemble and Serve:
Divide Cucumber Soba Noodles into 4 bowls. Heat Mushroom Broth, pour over noodles, and lay 2 pieces of tuna on top in each bowl. Garnish with micro basil.


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