Soba Salad with Tuna Tartare

Ingredients

• 10 ounces dried soba (3 bundles)
• 2 eggs
• 1 teaspoon sugar
• Salt
• 1/2 tablespoon vegetable oil
• 1 carrot
• shredded
• 1 European cucumber
• seeded and shredded
• 2 large radishes
• shredded
• 1/4 cup mirin
• 1/4 cup plus 2 teaspoons soy sauce
• 1/2 pound sushi-grade tuna or smoked salmon
• finely diced
• 3 scallions
• thinly sliced
• 1 teaspoon Sriracha (Thai hot chili sauce)
• 1 teaspoon Asian sesame oil
• 2 tablespoons sesame seeds
• Wasabi paste
• for serving

Instructions

1. In a large pot of boiling water, cook the soba until al dente, 6 minutes.
2. Drain, cool under running water and shake out excess water; transfer to a large bowl.
3. Meanwhile, in a small bowl, beat the eggs with the sugar and a pinch of salt.
4. In a medium nonstick skillet, heat the vegetable oil.
5. Add the eggs and cook over moderate heat, tilting the pan to form a very thin omelet.
6. Cook on one side only, just until golden on the bottom and the top is barely set, about 3 minutes.
7. Cover, remove from the heat and let stand until the top is just set, about 5 minutes.
8. Slide the omelet onto a board and cut it into very thin strips.
9. Add the omelet strips, carrot, cucumber, radishes, mirin and 1/4 cup of the soy sauce to the soba and toss; transfer to bowls.
10. Chop the tuna with the scallions; transfer to a bowl.
11. Stir in the Sriracha, sesame oil and the remaining 2 teaspoons of soy sauce.
12. Mound the tuna on the soba, sprinkle with the sesame seeds, top with a dab of wasabi and serve right away.