Recipe for tuna marinated in orange and ginger with soba noodles, fish with Japanese inspiration


It is not a bad thing to have tuna pieces in the freezer to improvise meals and dinners without complications, and it is easy to give it a special touch so that it is not bland. With some Japanese inspiration we have this recipe for tuna marinated in orange and ginger with soba noodles, a very simple complete and nutritious dish.

Citrus dressings are my favorites to marinate and serve with fish and white meat, and I think they go especially well with the more pronounced oily fish. Soba noodles, made with buckwheat and gluten-free, accompany fish very well, and are also very good cold or at room temperature, as they are usually eaten in Japan.


For 2 persons
  • Fresh tuna loins or portion fillets 2
  • Soba noodles 100 g
  • Orange juice 50 ml
  • Extra virgin olive oil or sunflower 30 ml
  • Rice vinegar 15 ml
  • Soy sauce 30 ml
  • Honey 5 ml
  • 2 fresh ginger chunks, peeled
  • Hot chili paste to taste (1/2 teaspoon)
  • Sesame seeds

How to make orange ginger marinated tuna with soba noodles

Difficulty: Easy
  • Total time 25 m
  • Elaboration 10 m
  • Cooking 15 m
  • Repose 1 hour

Squeeze the orange juice at the time we are going to prepare the marinade, preferably without discarding the pulp. Mix in a bowl with the oil, rice vinegar, soy sauce, honey and chilli paste. Peel and chop or grate the ginger piece and add it.

Arrange the tuna loins on a plate or platter, dry them lightly with kitchen paper and pour the mixture on top, spreading it well. Reserve part of the mixture separately. Cover with plastic wrap and marinate for at least one hour, better in the fridge.

Prepare leftover noodles according to manufacturer's instructions. Cool with cold water and drain well. Remove the fish from the marinade and cook the fillets or fillets on the grill, marking them just enough on both sides. Dress the noodles with the rest of the marinade and sesame to taste, with the fish on top.

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