Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, light and refreshing hijiki seaweed and tuna soba noodle salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad is something which I have loved my whole life. They are nice and they look wonderful.
Refreshing and spicy soba noodle salad recipe, simply Refreshing and spicy soba noodle salad recipe. Nutty soba noodles are tossed in a honey soy Enjoyed chilled or at room temperature, this Soba Noodle Salad tossed in a honey-soy dressing is exactly what you need for a quick, light meal. This simple and refreshing pasta salad is made with soba (buckwheat) noodles, raw cucumber, lightly cooked asparagus, and wakame seaweed.
To get started with this recipe, we must first prepare a few components. You can cook light and refreshing hijiki seaweed and tuna soba noodle salad using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad:
- Make ready 2 bundles Soba noodles
- Take 100 ml Hijiki seaweed
- Make ready 1 can Canned tuna in oil
- Take 3 to 4 leaves Shiso leaves
- Get 1 dash Toasted white sesame seeds
- Prepare 1 Mentsuyu
Today I will show you how to make Hijiki Seaweed Salad, which is a seaweed that has been part of the Japanese diet for centuries. Soba Noodle Salad with Seared Tuna. Look for Japanese soba noodles in the ethnic-food section of your supermarket. Cook noodles according to package directions; drain and rinse under cold water.
Instructions to make Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad:
- If you're using dried soba noodles, boil them following package instructions. If using ready to use boiled soba noodles, poke some holes in each bag and microwave for 1 minute per bag. If using fresh hijiki seaweed pour some boiling water over them and drain. If using dried, rehydrate in water and drain.
- Put the drained soba noodles on a cutting board and cut them up into easy to eat lengths.
- Put the cut up soba noodles, hijiki seaweed and lightly drained canned tuna in a bowl and mix well.
- To finish, sprinkle on some finely shredded shiso leaves and toasted sesame seeds and pour on some mentsuyu sauce. (Use the mentsuyu sauce as is without diluting.)
- This will serve 2 as a main dish, and 4 as a side dish.
Place the noodles, seaweed salad, sugar snap peas, bean sprouts and dressing in a bowl and toss to combine. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Light and fresh, this seared tuna and soba noodle salad is packed full of flavour from the zesty coriander dressing. Place noodles in large bowl with cucumber, onion, seaweed, seeds and dressing; toss gently to combine. Divide salad among plates; top with tuna.
So that’s going to wrap it up for this special food light and refreshing hijiki seaweed and tuna soba noodle salad recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
