soba and tuna salad
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This delicious recipe is almost a lesson in Japanese cooking since it features many of that country's most commonly used ingredients. While yellowfin tuna (ahi) is prized in Japanese dishes like sashimi and sushi, it is generally eaten raw - as is the case in this recipe. If you prefer your tuna cooked, pan-fry it until crisp on the outside and cooked as you like within, then proceed with this recipe. From The Australian Women's Weekly Home Library.
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yield
4 serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For soba and tuna salad
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500 gsoba
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1 mdcarrot (120 g)
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50 gpickled daikon, thinly sliced
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2 Tbsppickled ginger slices, drained
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500 gfresh yellowfin tuna, thinly sliced
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1 sheettoasted nori, shredded thinly
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2 Tbspsoy sauce
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2 Tbspmirin
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1 tspwasabi
How To Make soba and tuna salad
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1Cook soba in large pan of boiling water, uncovered, until just tender-drain. Rinse under cold water; drain, pat dry with absorbent paper.
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2Using vegetable peeler, cut carrot into long thin ribbons.
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3Cut daikon into thin slices, then into matchstick-size pieces.
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44. 4 Place soba, carrot, daikon, ginger and tuna on serving plates, sprinkle salad with nori. Whisk soy sauce, mirin and wasabi in small bowl; drizzle over salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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