Soba and Tuna Salad

Soba And Tuna Salad

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Vicki Butts (lazyme)


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.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 500 g
  • 1 medium
    carrot (120 g)
  • 50 g
    pickled daikon, thinly sliced
  • 2 Tbsp
    pickled ginger slices, drained
  • 500 g
    fresh yellowfin tuna, thinly sliced
  • 1 sheet(s)
    toasted nori, shredded thinly
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
  • 1 tsp

How to Make Soba and Tuna Salad


  1. Cook soba in large pan of boiling water, uncovered, until just tender-drain. Rinse under cold water; drain, pat dry with absorbent paper.
  2. Using vegetable peeler, cut carrot into long thin ribbons.
  3. Cut daikon into thin slices, then into matchstick-size pieces.
  4. 4. 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.

Printable Recipe Card

About Soba and Tuna Salad

Course/Dish: Tuna Salads
Main Ingredient: Fish
Regional Style: Japanese
Other Tag: Quick & Easy

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