Ingredients
Scale
- 2 portions of soba noodles
- 185 g can tuna in olive oil
- 1 tsp miso paste (red or white is fine, it keeps for months in the fridge, and I buy this brand)
- 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp whole egg mayonnaise
- Fresh corn, steamed and cooled, or a small can of corn
- 2 handfuls of spinach leaves, chopped
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