Marinated tuna steaks grilled until tender and served on a bed of seasoned wok-fried soba noodles and vegetables.

1 cup dashi stock (dashi stock powder is available at Asian food stores)

1 teaspoon sugar

1 teaspoon miso paste

3 tablespoons Japanese soy sauce

1 tablespoon mirin

2 teaspoons finely grated fresh ginger

1 teaspoon sesame oil

2 x 6 oz (180g) tuna steaks

5 oz (150g) dried soba (buckwheat) noodles

1 tablespoon canola oil

1½ cups grated carrot

1½ cups grated daikon (Japanese radish), or use regular radish

1 scallion—thinly sliced

2 teaspoons cornstarch mixed to a paste with 2 teaspoons water

HEAT the water in a small saucepan until boiling. ADD the dashi powder and sugar. REDUCE the heat to a simmer, add the miso and stir to dissolve. REMOVE from the heat, add the soy sauce, mirin, ginger and sesame oil, mix to combine, then allow to cool. MARINATE the tuna fillets in the mixture, covered in the refrigerator, for at least 1 hour. COOK the soba noodles in a pot of boiling water for 5 minutes, rinse under cold water, drain and set aside. HEAT a grill pan over a high heat, then add the marinated tuna steaks, reserving the marinade. COOK for 3 minutes on each side. WHILE the tuna is cooking, heat a wok over a high heat. ADD the oil and stir-fry the carrot and daikon radish for 2 minutes. ADD the noodles and scallion and stir well to combine. ADD the reserved marinade, bring to the boil, then add the cornstarch paste and stir until slightly thickened. SERVE a bed of the noodle-vegetable stir-fry on two plates and top each with a grilled tuna steak.

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