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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.