Tuna & Soba Noodle Salad Recipe

Prep time: 10 mins | Cook time: 10 mins

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Dinner

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Introduction

Sick of the same old salad? Take your meal game to the next level with this tuna and soba noodle recipe. Cold, refreshing and tasty – this recipe is perfect for a lunch on the go, or a fresh summer dinner. All you’ll need is tuna, some vegetables and soba noodles. You won’t look at salads the same again after you try our tuna and soba noodle salad recipe!

Ingredients

100g cooked soba noodles

190g tinned tuna, drained

½ tbsp sesame oil

½ tbsp salt-reduced soy sauce

1 garlic clove, diced

½ medium yellow capsicum, sliced

½ cup cherry tomatoes, quartered

1 ½ cup rocket

½ cucumber sliced

½ red onion, sliced

Method

In a small pan over medium heat, add sesame oil and fry garlic

Add tuna and soy sauce to the pan and mix for 2 minutes until fragrant

Combine tuna and cooked soba noodles and allow to cool

Prepare the cold salad by combining rocket, tomatoes, onion, capsicum and cucumber in a bowl. Once tuna and noodles are cooled, mix well with cold salad to coat all ingredients in flavours

Serve with fresh coriander

Recipe FAQs

The most authentic soba noodles are made of buckwheat flour and water – some may also contain wheat flour and added salt.

Soba can be served both hot and cold. In Japan, the traditional way of eating soba is cold with wasabi and green onions, with a dipping sauce on the side. However, soba can also be served hot in a broth.

The main difference between soba and udon noodles is how they’re used and also their texture and colour. Soba noodles contain buckwheat, while Udon noodles are made of flour, salt and water. Udon noodles are also thick and white in colour and often have a chewy texture, while Soba noodles are thin and are brown in colour.