Soba And Tuna Salad Recipe

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Soba and Tuna Salad

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


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

About this Recipe

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