Seared Tuna Soba Noodle and Cucumber Salad Bento Box

Ingredients

• 6 medium cloves garlic, finely grated
• One 3-inch piece fresh ginger, peeled and finely grated
• 3 scallions, thinly sliced on the bias, whites finely chopped and greens set aside for garnish
• 3/4 cup soy sauce
• 3/4 cup rice-wine vinegar
• 1 tablespoon chile-garlic sauce, such as Huy Fong brand
• Two 6-ounce tuna steaks
• Canola oil, for searing
• Kosher salt
• 1 small bunch broccoli, crowns cut into small florets, stems peeled and cut into 1/2-inch slices
• 3 ounces dried soba (1 bundle)
• 1/2 medium carrot, julienned
• 2 tablespoons fresh edamame or frozen shelled edamame, thawed
• 2 tablespoons fish sauce
• 2 tablespoons rice-wine vinegar
• 1 tablespoon maple syrup
• 1 1/2 teaspoons chile-garlic sauce
• 1/2 garlic clove, finely grated
• 1/2 English cucumber, peeled, seeded and diced small
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds

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