HG Sausageworks: Miso-Hungy...Me love you long time..

As is often the case I started by trying to whip together a simple Sunday dinner but as I got deeper into things it started to become a little more involved and wicked tasty.

First and foremost was the soba salad and a warning. These days when I cook things mostly get thrown together and if the dish is successful it's up to me to figure out after the fact what went in and in what quantities so I can (hopefully) recreate it at a later date:

Soba Salad with Lemon-Miso Dressing

1 package dry soba noodles, cooked according to instructions on package, cooled under cold running water

1/4 cup white miso

2 Tbl rice vinegar (unseasoned)

1 large lemon, half zested, juiced

3 cloves garlic, minced

1 Tbl minced fresh garlic

1/2 fresno chile, thinly sliced

2 green onions, thin sliced

1 carrot, shredded

1/2 english cucumber, sliced into thin half-moons

In a large bowl mix together then miso through chile and mix well. Add the rest of ingredients and toss to coat. Serve cool or cold.

After sitting for about 30 minutes the soba noodles soaked up a lot of the excess liquid so next time I might had a smidge of water to loosen everything up before serving and maybe a Tbl of a neutral flavored oil to keep everything loose.

I don't use any particular brand of miso, just the white stuff which tends to be the most mellow. In case you're wondering what to do with the rest of the tub, there's always miso-soup which is surprisingly easy and another post to come)

Now on to el atún:

1 big ass tuna steak (maybe 1 lb?)

1/4 cup rice vinegar (unseasoned)

1/2 cup soy sauce (I used low-sodium)

1 Tbl toasted sesame oil

2 green onions, thinly sliced

1/2 fresno chile, thinly sliced

1 tsp ginger, minced

2 cloves garlic, minced

2 tsp Sriracha (if you are unfamiliar with the awesomeness that is Sriracha click on the link and get yourself educated!)

2 green onions, thin sliced (for garnish)

1 Tbl toasted sesame seeds (for garnish)

Combine all the marinade ingredients together then add the tuna. Marinate for 15 min, flip and marinate 15 min more.

As the tuna is getting all happy like start up some coals and get 'em ripping hot.

When the tuna is done getting tasty tasty remove it from the marinade, wipe off any chunks and dab it dry with a paper towel.

Brush the grill grate with oil just before adding the fish.

Cook about 60-90 seconds then turn 90-degrees and cook for another minute or so. If you don't care about having pretty cross-hatch marks just let the tuna cook for the full 2.5-3 minutes without disruption.

Resist all temptation to peek or touch the fish... just let it alone to do it's thing.

After the allotted time gently flip the tuna and cook for an additional 2.5-3 min. Cover the tuna with foil and let it rest for about 7-10 minutes before slicing and serving.