Anonymous August 26 2005

4 thick tuna steaks, rectangular if possible (6 oz. each)

2 lightly whipped egg whites

Sesame seeds

Salt/pepper

Season tuna with salt/pepper and coat with whipped egg whites and completely coat in sesame seeds. Heat olive oil in a pan (4

tablespoons). Brown on all four sides briefly. Keep tuna rare (if

desired). Remove tuna from pan. Add one cup julienned shiitake

mushrooms. Sautee shiitake mushrooms, add one cup chopped scallions

and 1/4 cup lime juice, 3 tablespoons soy sauce and 1/2 teaspoon

tobasco, 2 tablespoons chopped ginger and 1/2 cup chopped cherry

tomatoes. Cook 10 ounces soba noodles until al dente. Run under

chilled water and combine all ingredients in pan. Add salt/pepper.

Serve on a large platter topped with tuna. Serve with soy mustard

mayo or wasabi.