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Photo of Soba noodle and tuna salad by WW

Soba noodle and tuna salad

Total Time
20 min
10 min
10 min
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


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


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)


  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.


TIP: You can use a 425g can of tuna in brine sprinkled with toasted sesame seeds instead of fresh tuna.