Public Lives: Mike Kubiesa | Secret Recipes: Ahi Tuna Soba Bowl

It can sometimes be difficult to pin down someone on the rise for an interview as their schedules are jam packed. However when your schedule involves cooking all day long, this type of interview works perfectly. With Mike Kubiesa this was exactly the case. Although you might not be familiar with Mike’s name, you’ll be sure to recognize his clients. Working with celebrities, athletes, & other high profile individuals, Mike’s day to day involves prepping meals as a personal chef to Chicago’s elite. You might have spotted him on foodie Kristin Cavallari’s Instagram but be prepared to see a lot more of Mike over the next few years. With dreams of launching his own cookbook, expanding his business, & growing in ways most 20-somethings never even dream of, it’s safe to say Mike is on the rise.

As someone who cooks 24/7, Mike never seems to tire of it. Mike’s passion for cooking started at a young age & has been a well though out plan. Receiving kitchen essentials for Christmas, going to college for broadcast & cooking (hello next Food Network star!), & working alongside one of Chicago’s top chefs, Paul Virant of Vie, are just a few of the steps Mike strategically took to get where he is today. Between his natural interest in food & the experience he has attained over time, you can guarantee this is one recipe you will absolutely love.

Print Recipe

Public Lives: Mike Kubiesa | Secret Recipes: Ahi Tuna Soba Bowl

Cuisine: Main

Author: Public Lives, Secret Recipes

Ingredients

1 pack soba noodles
2 baby bok choy, chopped
1 avocado
8 oz. tuna fillet
2 cups snap peas
⅓ cup tamari
4 tbsp toasted sesame oil
1 tbsp lime juice
2 tbsp raw honey
1 tbsp water
1 tbsp ginger, grated & divided
1 tbsp chives, chopped
2 tsp black sesame seeds
1 tsp garlic, chopped
1 tsp sesame oil
1 tsp lime zest
¼ tsp fish sauce
⅛ tsp chili flake
2 pinches of salt, divided
a pinch of pepper
EVOO
for topping:
¼ cup spicy mayo

Instructions

In large pot, cook soba noodles according to instructions in boiling water. Drain & rinse with cold water until cool & set aside.
In medium mixing bowl, whisk half of the ginger, raw honey, tamarin, water, fish sauce, sesame oil, sesame seeds, lime juice, lime zest, & chili flakes. Toss noodles into bowl until completely covered in sauce.
Season tuna with 1 pinch of salt, pepper, sesame oil, & chili flakes. Sear in medium skillet until medium rare. Set aside & let cool.
Saute snap peas, bok coy, garlic, remaining ginger, 1 tsp olive oil, & remaining salt in small skillet over medium heat. Toss into bowl of noodles & combine all ingredients. Slice the tuna & serve over noodle mixture. Enjoy!