Turn delicious seared tuna and soba noodles into a nutritious, tasty and fast weeknight meal or workday lunch with the addition of a fresh coriander dressing.
Looking for more healthy salads?
Ingredients
270 gram dried soba noodles
1 lebanese cucumber (130g)
700 gram tuna steaks
2 green onions (scallions), sliced thinly
1 (sheet) toasted seaweed (yaki-nori), shredded finely
1 tablespoon black cumin seeds coriander dressing
Coriander dressing
1/2 cup firmly packed fresh coriander (cilantro) leaves
1/4 cup (60ml) light olive oil
1/4 cup (60ml) lemon juice
2 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 centimetre piece fresh ginger (5g), grated
1 clove garlic, quartered
Method
1. Cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
2. Halve cucumber lengthways; discard seeds with teaspoon. Slice cucumber thinly.
3. To make coriander dressing; blend or process ingredients until smooth.
4. Cook tuna on heated oiled grill plate (or grill or barbecue) until cooked to your liking; slice thickly.
5. Place noodles in large bowl with cucumber, onion, seaweed, seeds and dressing; toss gently to combine. Divide salad among plates; top with tuna.
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.