Title: Soba noodles with grilled tuna & soy ginger s
 Categories: Chinese, Seafood
      Yield: 8 Servings
 
      1 c  Chicken broth
      1 tb Olive oil
      8    4 oz. tuna steaks
           1/2 inch thick
      3 tb Minced garlic
  2 1/2    Inch piece of fresh ginger
           Peeled and minced
      1 c  Rice vinegar
    2/3 c  Soy sauce
  1 1/2 tb Finely grated lemon zest
      1 ts Minced serrano chile
           Or
    1/2 ts Crushed red pepper
      1 ts Sugar
      6    Scallions, thinly sliced
      1 lb Dried soba noodles or
           Rice noodles or linguine
    1/4 c  Minced fresh chives
      1 tb Minced fresh mint
           Sprigs of mint for garnish
 
  Rub tuna steaks with oil and season with salt and pepper. Set aside.
  In a small saucepan, heat remaining 2 tsp. oil over moderately high
  heat. Add the garlic and ginger and cook, stirring until slightly
  colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1
  tsp. of the lemon zest. Add the chile and sugar and bring to a boil.
  Remove from the heat and stir in the scallions and keep warm.
  
  Bring a pot of water to the boil for the noodles.
  
  Grill the tuna for about 5 minutes, turning once, until charred on the
  outside and pink in the middle. Transfer to a plate and keep warm.
  Cook the noodles and toss with half of the soy sauce mixture. Mound
  the noodles on 8 warm plates. Place the tuna on the noodles and spoon
  the remaining sauce over. In a small bowl, toss the remaining zest
  with the chives and minced mint and sprinkle over each serving.
  Garnish with mint and serve immediately.