Spicy tuna with hot buckwheat noodles

A bright Asian-style dish, built on the contrast of cold tuna and hot noodles with the addition of a spicy sauce.

Ingredients

• fresh tuna (fillet Yellow fin) - 300g
• For decor:
• egg in a "bag" - 1pc
• green onions
• fresh chili
• For refueling:
• chili paste - 50g
• miso paste - 50g
• soy sauce - 30g
• olive oil - 100g
• lime juice - 10g
• For noodles:
• soba (buckwheat noodles) - 300g
• fresh zucchini -100g
• fresh carrots -100g
• For the salad:
• fresh avocado - 150g
• fresh cucumber - 150g
• Refueling:
• sesame oil - 40g
• soy sauce - 30g
• sriracha sauce (or any chili sauce) - 10g
• black sesame
• Aioli sauce:
• yolk - 2pcs
• Dijon mustard - 40g
• lemon juice - 20g
• vegetable oil - 200ml
• sriracha sauce - 20g

Directions

1. Making aioli. We need a mixer with a whisk. Beat the yolks with mustard and lemon juice for 2 minutes, gradually pour in the oil until a delicate mayonnaise is obtained. Add sriracha and refrigerate.
2. We make two dressings, one for tuna and one for noodles. Mix all ingredients until smooth. Cut the zucchini and carrots into thin strips - they should be about the same size as the noodles.
3. Cut the tuna into large cubes, about 1 cm.Avocado and cucumber into smaller cubes, about 0.5 cm.
4. Boil the soba for 2 minutes and (preferably) put it on ice.
5. Fry the carrots and zucchini for 1 minute, add the noodles and noodle sauce and remove after a minute.
6. Avocado and cucumber salad dressing with aioli. Mix tuna cubes with dressing and salt.
7. We spread hot noodles, salad, tuna. Decorate with egg, chili rings and green onions. Pour cold light beer and eat!