Japanese-Style Tuna Noodle Salad
Updated March 23, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup cut dried wakame seaweed
- 8ounces dried udon noodles (or whatever noodles you have on hand)
- 1 to 2tablespoons furikake or sesame seeds
- 10 to 12ounces tuna in oil, drained
- 2scallions, trimmed and thinly sliced
- 2tablespoons sesame oil
- 2tablespoons canola oil
- 2tablespoons rice wine vinegar
- 1tablespoon mirin
- 1tablespoon soy sauce
- 1teaspoon sweet miso
For the Salad
For the Dressing
Nutritional analysis per serving (4 servings)
521 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 32 grams protein; 605 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
- Step 2
While the wakame soaks, cook the noodles according to the package instructions.
- Step 3
Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
- Step 4
In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
- Step 5
Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about ¾ of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.
Private Notes
Comments
For even more canned fish recipes check out Tin Fish Gourmet by Barbara=Jo McIntosh. Subtitled Great Seafood from Cupboard to Table. With recipes from Anchovies to Tuna, included is a tuna-pasta shell salad with peas, scallions, and diced red pepper in a vinaigrette dressing. Recipes in the book are varied and well described.
Made this for my Japanese girlfriend and said that it mostly resembled what her mom makes, my ultimate barometer. She recommended just a pinch of sugar and a few more slivered vegetables (carrots and peppers) to add, which made it a truly excellent salad. Didn’t have any scallions so I quick-pickled some shallots in rice vinegar and they were a great topping. Hope everyone is staying healthy.
I haven't made this yet, but I do cook with wakame. For a couple of bowls of miso soup, I use maybe 1/2 tsp. 1/4 cup of dried wakame, once hydrated, should give you enough to make this salad for 20 people, not 4.
The dressing is very good. I could see adding more veggies - slivered carrots, bok choy, etc. I think this would be great with fresh tuna, salmon or prawns. However, as written, neither my husband or I liked it very much. And I am generally a fan of canned tuna.
Because I had fresh Kale, Tatsoi, and Mizuna growing in the garden, I substituted the greens along with diced fresh red pepper and celery for the Wakame. I briefly sauted them while the udon was cooking. Based on other comments I added a teaspoon of honey to the dressing. After dressing the udon I added the sauted veggies, sesame seeds, and a couple of dashes of furikake.
This is excellent! Had some tofu needing to be eaten so quickly browned that in soy sauce and used it instead of noodles. Otherwise followed the recipe. Great flavour ! Fast !