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1
For the noodles and dressing: Begin by making the dressing.
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2
In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil.
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3
Whisk together well and set aside.
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4
In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds.
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5
Set aside.
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6
Add the soba noodles to the hot water and cook for 2 to 3 minutes.
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7
Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture).
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8
Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot.
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9
Set aside until ready to serve.
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10
For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger.
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11
Whisk together to combine.
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12
Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
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13
Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total).
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14
Mix the sesame seeds together and spread out on a flat platter.
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15
Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
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16
Heat a flat grill plate to high heat.
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17
Brush lightly with some oil to clean the grates and create a nonstick surface.
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18
Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
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19
Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.
