Tuna Miso Soba Noodles
Servings: 2
This Tuna Miso Soba Noodles is a delightful, family-friendly cold salad featuring canned tuna, mayonnaise, corn kernels and other veggies. The dressing is made from a mixture of miso paste (a flavour bomb!), tamari, brown sugar and rice wine vinegar and the flavour is incredible. Just 5 minutes of prep, then combine all the ingredients in a bowl and serve sprinkled with sesame seeds and some pickled ginger.
Ingredients
- 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.Scan for full recipe:
