Name: Japanese-Style Tuna Noodle Salad
Ingredients: 2 tablespoons dried wakame seaweed; 8 ounces dried soba or udon noodles; 1-2 tablespoons sesame seeds or furikake; 1 can tuna in oil, drained; 2 scallions, trimmed and thinly sliced; 2 tablespoons sesame oil; 2 tablespoons neutral oil; 2 tablespoons rice wine vinegar; 1 tablespoon mirin; 1 tablespoon tamari or soy sauce; 1 teaspoon sweet miso

Japanese-Style Tuna Noodle Salad

Ingredients

Salad

2 tablespoons dried wakame seaweed
8 ounces dried soba or udon noodles
1-2 tablespoons sesame seeds or furikake
1 can tuna in oil, drained
2 scallions, trimmed and thinly sliced

Dressing

2 tablespoons sesame oil
2 tablespoons neutral oil
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon tamari or soy sauce
1 teaspoon sweet miso

Instructions

Set wakame in small bowl. Cover with boiling water, 2 inches above wakame.
Let sit for 10 minutes.
Drain in colander.
Cook noodles according to package instructions.
Whisk together all dressing ingredients in small bowl or measuring cup.
Lightly toast sesame seeds over medium low heat in small skillet.
Drain cooked noodles in a colander.
Transfer noodles to a wide shallow serving bowl.
Add wakame and approx. ¾ of the dressing.
Toss to coat.
Just before serving, add tuna, drizzle with remaining dressing, and sprinkle with sesame seeds or furikake.
May be served hot, warm, or cold.

Notes

Adapted from New York Times, adapted from The Tinned Fish Cookbook by Bart van Olphen.