Soba Salad with Tuna Tartare

• 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

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.

eggs, sugar, salt, vegetable oil, carrot, cucumber, radishes, mirin, soy sauce, tuna, scallions, sriracha, asian sesame oil, sesame seeds, wasabi paste

Taken from www.foodandwine.com/recipes/soba-salad-with-tuna-tartare (may not work)