Grilled tuna with chilled soba salad

Japanese flavours permeate this dish, from the soy mirin dressing to the crispy nori shreds on top of the grilled tuna.

  • 30 mins cooking
  • Serves 4
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Grilled tuna with chilled soba salad
  • 250 gram dried soba noodles
  • 1/4 cup (70g) drained pickled pink ginger, sliced thinly
  • 4 green onions (scallions), sliced thinly
  • 4 tuna steaks
  • 1 sheet toasted seaweed (yaki-nori), shredded
Soy mirin dressing
  • 1/4 cup (60ml) light soy sauce
  • 1/3 cup (80ml) mirin
  • 2 tablespoon sake
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon wasabi paste


Grilled tuna with chilled soba salad
  • 1
    Cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
  • 2
    Make soy mirin dressing. Place ingredients in screw-top jar; shake well.
  • 3
    Place cold noodles in large bowl with ginger, onion and three-quarters of the dressing; toss gently to combine. Cover; refrigerate until chilled.
  • 4
    Cook tuna on heated oiled grill plate (or grill or barbecue) until just cooked (do not overcook tuna or it will dry out).
  • 5
    Divide noodle salad among serving dishes; top with tuna, drizzle with remaining dressing and sprinkle with seaweed.

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