Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tuna Miso Soba Noodles Recipe

Tuna Miso Soba Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 5 mins
  • Yield: 2 1x

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

  1. Cook the soba noodles as per the packet instructions (ensure you run them under cold water; this is a cold salad).
  2. 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.
  3. 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.

  • Author: Nicole
  • Prep Time: 5 mins
  • Category: noodles, tuna, tune noodles, soba noodles
  • Method: combine