from Le Marais Restaurant

Serves 8 servings
2 ½ lbs of Sushi Grade Yellowfin Tuna, cut into 1” steaks
Oil for grilling
Salt and black pepper
1 ½ cups of peanut butter
½ cup of coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon hot sauce or 1 tablespoon of red pepper flakes
3 cloves grated fresh garlic
1 ½ tablespoons grated fresh ginger
½ cup of rough chopped cilantro
2 packages of soba noodles
¼ cup of snow peas, julienned
¼ cup of peeled carrots, julienned
¼ cup of celery, julienned
¼ cup of scallions, chopped
½ cup of chopped cilantro or basil
½ cup of cherry tomatoes cut in half
White sesame seeds for garnishing

Not only can this be prepared in advance, I encourage it. Cook the noodles as per the manufacturer’s instructions. When they are cooked, drain them and then shock them with cold water. You need to stop the cooking process by removing all of the heat. Place the noodles in a bowl and put them on the side.
For the sauce, place into a large bowl the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, garlic and ginger. Whisk together until the sauce forms and is smooth. Add the cilantro.
Into the noodles, add all of the cut vegetables and then enough sauce to generously coat them. Reserve any extra sauce to be used as a sauce for the tuna.
Place into the refrigerator and allow to chill while preparing the tuna.
Have your grill well seasoned and hot before placing the tuna on to the grill.
Lightly oil the fish on both sides and then season with the salt and pepper.
Place the fish on to your grill and let it sit for about 1 to 1 ½ minutes. Then rotate the fish 180 degrees and let it sit for another minute. This will create the desired diamond pattern. Flip over and repeat the process. The fish should be on the grill no longer than 5-6 minutes maximum. If you like your tuna well done, than turn around and leave my class now for I am not very happy with you and you shouldn’t be eating tuna anyway.
Put the tuna on to a cutting board and slice it. Serve the warn tuna with the chilled noodle salad. Drizzle the remaining sauce over the tuna.