21st-Century Tuna Casserole



  1. 1 pound soba noodles
  2. 10 tablespoons white miso paste
  3. 1 stick (8 tablespoons) unsalted butter
  4. 2 cups heavy cream
  5. 2 teaspoons salt
  6. freshly ground black pepper
  7. 1 cup salted roasted peanuts
  8. 1 1/2 cups scallions, julienned
  9. 1 1/2 cups red bell pepper, julienned
  10. 1 1/2 cups carrot, julienned
  11. 1 1/2 cups panko bread crumbs
  12. 2 tablespoons salt
  13. 2 tablespoons Togarashi
  14. 1 1/2 pounds fresh tuna (albacore, yellowtail, doesn't matter - it just needs to be sashimi-grade)


  1. Preheat the oven to 375F.
  2. Cook the soba noodles according to the instructions on the package, but undercook them a bit because theyre going to get cooked more in the oven (my package said 8 to 10 minutes, but I cooked the noodles for about 5 1/2 minutes).
  3. Meanwhile, prepare an ice bath (large bowl of ice water).
  4. Drop the noodles into the ice bath and let them sit until fully cooled.
  5. Bring the cream, butter and miso to a boil, cook for 5 minutes, then remove from heat.
  6. Toss the noodles, peanuts and vegetables together, then transfer to a 9 x 12 casserole dish.
  7. Pour the miso cream mixture over the top, moving everything around a bit to make sure its as evenly distributed as possible.
  8. Sprinkle the seasoned panko breadcrumbs evenly over the top.
  9. Bake in the oven for about 45 minutes, or until the breadcrumbs have browned.
  10. Meanwhile, season the tuna on both sides with salt, pepper and togarashi.
  11. Sear on very high heat for about 2 minutes on each side, then remove to a cutting board and slice thinly.
  12. Serve with the soba casserole.