Shaved Young Artichoke Salad - Grilled Albacore, Soba Noodles, Radish Pods, Tokyo Negi and Cucumber Lemon-Soy Vinaigrette
Serves 4 as an Appetizer
4 Each (4 Oz) Albacore Pieces
6 Oz Dried Soba Noodles
1 Tbsp Grapeseed Oil
1/4 Cup Radish Pods or substitute finely julienned Radish or Dikon Sprouts
1/4 Cup Tokyo Negi, fine Chiffonade or substitute Green Onion
1/4 Cup Japanese Cucumber, peeled and julienned fine
2 Tbsp Peanut Oil
For the Vinaigrette: (You will have more than you need):
1/4 Cup Lemon Juice, freshly squeezed
1/8 Cup Soy Sauce
1/4 Tspn Garlic, finely minced
1/2 Tbsp Chili Paste
1/4 Cup Grapeseed Oil
In a large pot of boiling, salted water blanch the soba noodles until just tender, approximately 4 minutes, remove to an ice bath to chill, drain well and toss with the tablespoon of grapeseed oil and reserve. Split the radish pods in half, lengthwise.
For the Vinaigrette:
Combine the lemon juice, soy sauce, garlic and chili and whisk in the grapeseed oil and reserve.
Season the Albacore with salt and pepper and brush lightly with the peanut oil. Place on a preheated grill and mark on all sides, about 30 seconds per side for rare. Reserve in a warm spot while you mix the salad. In a medium sized bowl, combine the soba noodles, radish pods, Tokyo negi and cucumber, reserving a bit of each to garnish. Season the salad well with the vinaigrette and place in a pile in the center of 4 bowls. Slice the albacore and lay it around the salad and top the salad with the reserved radish pods, Tokyo Negi and cucumber and serve.