Soba noodle and tuna salad
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Sprinkle tuna steaks with sesame seeds to create a crunchy edge when cooked. Mix through fresh greens and some soba noodles for an Asian sensation
Ingredients
Raw tuna
300 g, (2x 150g steaks)
Dry soba noodles (100% buckwheat)
100 g
Sesame seeds
1 tbs
Snow peas
1 cup(s), (100g) thinly sliced
Watercress
1 cup(s), (55g)
Baby spinach
1 cup(s), (30g)
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
¼ cup(s)
Lemon juice
2 tbs
Soy sauce
1 tbs
Wasabi paste
5 g, 1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Refresh under cold water. Drain. Transfer to a large bowl.
2
Meanwhile, sprinkle 1 side of tuna steaks with sesame seeds. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook tuna for 2–3 minutes each side or until cooked to your liking. Slice thinly.
3
Add snow peas, watercress, spinach, shallots and coriander to noodles. Toss to combine. Whisk juice, soy sauce and wasabi in a small bowl until combined. Serve salad topped with tuna and drizzled with wasabi dressing.
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