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.
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