Grilled tuna with Japanese chilled soba salad

Cook noodles in large saucepan of boiling water, uncovered, until tender; drain. Rinse under cold water, drain thoroughly.

Combine ingredients for soy mirin dressing in screw-top jar. Shake well.

Combine cold noodles, ginger and onion in a large bowl, add three quarters of the dressing; mix gently.

Cover, refrigerate until chilled.

Cook tuna, both sides, in heated, oiled grill pan until just cooked (do not overcook or tuna will dry out).

Drizzle tuna with remaining dressing, then top with nori.

Serve with soba salad.

This recipe is from The Australian Women's Weekly's Grills cookbook.