Soba noodle and tuna salad
300 g, (2x 150g steaks)
Dry soba noodles (100% buckwheat)
1 cup(s), (100g) thinly sliced
1 cup(s), (55g)
1 cup(s), (30g)
2 individual, thinly sliced
5 g, 1 tsp
1 x 3 second spray(s)
- 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.
- 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.
- 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.