Lafayette’s Music Room prepares Seared Ahi Tuna with Soba Noodle Salad

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Lafayette's Music Room is not only offering great music, but great food.

Chef Jody Moyt prepared this tasty dish for us.

Lafayette’s Music Room Seared Ahi Tuna with Soba Noodle Salad and Tiger Sauce

Ahi Tuna:

6oz          Ahi tuna filet
1oz          Cajun seasoning
2fl oz      Olive oil

Soba Noodle Salad:
4oz          Soba noodles (Japanese buckwheat noodles)
2fl oz      Peanut sauce
1tsp        Shredded carrot
1tsp        Shredded cabbage
1tsp        Julienned red pepper
1tsp        Julienned red onion
½ tsp       Chopped cilantro
1ea          Lime, zest and juice
1tsp        Chopped peanuts

Tiger Sauce:
1tbl         Sliced scallions
1tbl         Diced ginger
½ tbl       Diced garlic
½ tbl       Olive oil
½ tbl       Sesame oil
1tsp        Soy sauce
1tsp        Champagne vinegar
1pinch   kosher salt
1tbl         Honey
1tbl         Sriracha
1tbl         Water

  1. Heat oil until almost smoking in a sauté pan, light coat tuna with Cajun seasoning, and pan sear fish until rare. Set aside to rest.
  2. Cook soba noodles until just done, shock in an ice bath, strain and coat with oil.
  3. Combine peanut sauce, vegetables, cilantro, lime and noodles in a mixing bowl for soba noodle salad.
  4. Combine all ingredients for tiger sauce in a mixing bowl and whisk together an at least an hour in advance.
  5. In a pasta bowl, place soba noodles at twelve o’clock, toss chopped nuts with slat and chili powder, use nuts to garnish the salad.
  6. Slice the tuna and fan out in front of the salad.
  7. Ladle the tiger sauce over the tuna and around the plate, garnish with a sprig of cilantro.
  8. Enjoy!

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