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Photo of Tuna steaks with soba noodle salad by WW

Tuna steaks with soba noodle salad

Total Time
30 min
20 min
10 min
You don’t have to fly to Asia for authentic flavour. Simply add seared tuna and fresh vegetables to cooled noodles for a restaurant-worthy meal


Dry soba noodles (100% buckwheat)

250 g

Soy sauce

2 tbs

Mirin seasoning

2 tbs


2 tbs, (rice wine)

Sesame oil

1 tsp

Fresh ginger

2 tsp, finely grated


2 large, cut into matchsticks

Lebanese cucumber

2 medium, halved, deseeded, thinly sliced

Fresh coriander

¾ cup(s), chopped, plus extra sprigs to garnish

Raw tuna

900 g, (buy 6 x 150g)

Peanut oil

3 tsp, (sunflower oil)

Sesame seeds

3 tsp, toasted


  1. Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain well.
  2. Combine soy, mirin, vinegar, sesame oil and ginger in a large bowl. Add noodles, carrot, cucumber and chopped coriander. Toss gently to combine.
  3. Preheat a barbecue or chargrill over high heat. Brush tuna all over with sunflower oil. Cook tuna for 1–2 minutes each side or until cooked to your liking (see tip). Cut each piece of tuna into thirds. Serve noodle salad topped with tuna and sprinkled with sesame seeds and extra coriander.


TIPS: Make sure the barbecue grill is really hot before cooking the tuna. This ensures the tuna sears quickly, sealing in the juices and preventing it from drying out. Fresh tuna is best eaten rare to medium-rare. Mirin is a sweet, low-alcohol Japanese cooking wine made from rice. It is available in the Asian section of most supermarkets or from Asian grocery stores.