Soba noodles
» 7 oz buckwheat soba noodles
» 2 tsp soy sauce
» 2 tsp sesame oil
» 1 tsp black sesame seeds
» 1 tsp white sesame seeds

Tuna togarashi
» 6 oz albacore tuna loin, sashimi grade
» 3 tsp shichimi togarashi*
» Pinch of sea salt
» 1 tsp canola oil
» Enoki mushrooms for garnish
» Pea sprouts for garnish

Citrus vinaigrette
» 1/2 cup chopped candied ginger
» 1 tsp wasabi powder
» 1 lemon, juice of
» 1 orange, juice of
» 1 lime, juice of
» 1/2 cup extra-virgin olive oil

*Shichimi togarashi is a dried mix of seven ingredients that vary from brand to brand. The most common ingredients include red chili pepper flakes, dried mandarin orange peel, black hemp seeds, white poppy seeds, nori seaweed bits, ground Szechuan pepper and white sesame seeds.

1 Soba noodles Bring a large pot of water to a boil. Cook noodles for 7 to 8 minutes, or until al dente. Remove from the heat. Drain noodles and place on a rimmed baking sheet; add soy sauce, sesame oil, and black and white sesame seeds. Toss to coat the noodles evenly and refrigerate.

2 Tuna togarashi Coat tuna with shichimi togarashi and salt. Heat oil in a frying pan on medium-high heat. Sear tuna on all sides, keeping the centre rare. Transfer tuna to a plate and refrigerate.

3 Citrus vinaigrette Mix candied ginger, wasabi powder, lemon, orange and lime juices in a small bowl. Whisk together while slowly adding oil. Season to taste with salt.

To serve use a long-tined fork to roll noodles into six small circular nests. Place a nest on each chilled plate and dress lightly with vinaigrette. Cut tuna into six rounds and lay one round on top of each noodle nest. Garnish tuna with enoki mushrooms and pea sprouts, finish with a light drizzling of vinaigrette.

Copyright 2009, by Chefs’ Table Society of British Columbia. Reprinted with permission of the publisher Douglas & McIntyre, an imprint of D&M Publishers Inc.