soba and tuna salad

Name: Soba and Tuna Salad
Prep time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 gram(s) soba; 1 medium carrot (120 g); 50 gram(s) pickled daikon, thinly sliced; 2 tablespoon(s) pickled ginger slices, drained; 500 gram(s) fresh yellowfin tuna, thinly sliced; 1 sheet(s) toasted nori, shredded thinly; 2 tablespoon(s) soy sauce; 2 tablespoon(s) mirin; 1 teaspoon(s) wasabi

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 17, 2015

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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prep time 15 Min

cook time

method No-Cook or Other

yield 4 serving(s)

Ingredients

500 grams soba
1 medium carrot (120 g)
50 grams pickled daikon, thinly sliced
2 tablespoons pickled ginger slices, drained
500 grams fresh yellowfin tuna, thinly sliced
1 sheet toasted nori, shredded thinly
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon wasabi

How To Make soba and tuna salad

Step 1

Cook soba in large pan of boiling water, uncovered, until just tender-drain. Rinse under cold water; drain, pat dry with absorbent paper.

Step 2

Using vegetable peeler, cut carrot into long thin ribbons.
Step 3

Cut daikon into thin slices, then into matchstick-size pieces.
Step 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.
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