From: Executive chef Sergio Romero, Punch Bowl Social, Denver. Yield: 4 servings.
¼ cup sesame oil
2 Tbsp. tahini
2 Tbsp. honey
zest of one lime
juice of 1 lime
½ oz. ginger, sliced on microplane
½ cup soy sauce
20 oz. cooked buckwheat soba noodles
as needed, blended oil
4 Tbsp. scallion, sliced on bias
8 Tbsp. sesame sauce
16 oz. fresh ahi tuna
4 oz. roasted broccoli
2 tsp. sesame seeds
20 radish slices
For sesame sauce: Measure and weigh all ingredients. Mix ingredients in a stainless steel mixing bowl using a whisk. Season to taste.
Per order: To prepare the plate, start with 5 oz. precooked soba noodles that have been tossed with ½ Tbsp. blended oil to hold. Heat 2 saute pans, adding 1Tbsp. blended oil to each. Lightly salt and pepper both sides of 4-oz. ahi tuna steak. Once the oil in the pan begins to smoke, add tuna and sear for 30 seconds on each side. Remove tuna from pan and let rest. Heat oil in second sauté pan until just before smoking. Add 1 oz. roasted broccoli and cook until warm. Add noodles and 2 Tbsp. sesame sauce. Cook on low heat until noodles are warm. Remove from heat, add ½ tsp. sesame seeds and toss. Place noodles in center of entrée bowl, spooning broccoli with remaining sauce over the top. Cut the tuna steak in half on a bias and place in center on top of noodles. Garnish with 1 Tbsp. sliced scallions and 5 slices radish.