Ingredients
Scale
- 250 g (8 oz) of soba noodles
- 400 g (14 oz) canned tuna, drained
- ¼ cup (2 fl oz) whole egg mayonnaise
- ½ cup (85 g) canned corn kernels, rinsed and drained
- 2 Lebanese cucumbers, sliced
- 100 g (3 oz) frozen edamame beans, thawed
- 1 cup (70 g) julienned carrot
- 1 cup (70 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 soba noodles as per packet instructions (ensure you run under cold water; this is a cold salad).
- Combine all other ingredients in a large bowl. Include the oil from the can of tuna. Mix well, and then add the cooked soba noodles.
- Serve.
Notes
MAKE AHEAD
Refrigerate for up to 2 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 2 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Category: noodles, tuna, tune noodles, soba noodles
- Method: combine