Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad
When I was pregnant with my second daughter I was having trouble with loss of appetite during the summer and came up with this recipe. It's still a family favorite.
Please use canned tuna in oil.
The oil from the can will prevent the noodles from sticking, even if you don't eat this dish right away.
If you don't have canned tuna in oil, add about 1 tablespoon of mayonnaise at Step 3 for a different yet still delicious flavor. Recipe by kurukurumin
Ingredients
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2 bundles Soba noodles
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100 ml Hijiki seaweed
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1 can Canned tuna in oil
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3 to 4 leaves Shiso leaves
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1 dash Toasted white sesame seeds
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1 Mentsuyu
Cooking Instructions
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1
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.
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2
Put the drained soba noodles on a cutting board and cut them up into easy to eat lengths.
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3
Put the cut up soba noodles, hijiki seaweed and lightly drained canned tuna in a bowl and mix well.
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4
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.)
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5
This will serve 2 as a main dish, and 4 as a side dish.
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