Ingredients
Scale
- 250 g (9 oz) soba noodles
- 400 g (14 oz) canned tuna, drained (reserve the oil)
- ¼ cup (60 g) whole-egg mayonnaise
- ½ cup (100 g) canned corn kernels, rinsed and drained
- 2 Lebanese (short) cucumbers, sliced
- 100 g (3½ oz) frozen edamame beans, thawed
- 1 cup (90 g) julienned carrot
- 1 cup (75 g) shredded red cabbage
- 1 avocado, sliced
MISO DRESSING
- 2 tablespoons rice wine vinegar
- 1 tablespoon miso paste (white or red)
- 1 tablespoon tamari or soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame seeds
TO SERVE
- pickled ginger
- 1 teaspoon mixed black and white sesame seeds
Instructions
- Cook the soba noodles as per the packet instructions (ensure you run them under cold water; this is a cold salad).
- Combine all the other ingredients in a large bowl, including the oil from the can of tuna. Mix well, then add the cooked soba noodles.
- Serve.
Notes
MAKE AHEAD
Refrigerate in an airtight container for up to 2 days. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 2 days in an airtight container. Not suitable to freeze.
- Prep Time: 5 mins
- Category: noodles, tuna, tune noodles, soba noodles
- Method: combine