Tuna and soba noodle salad

Light and fresh, this seared tuna and soba noodle salad is packed full of flavour from the zesty coriander dressing.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Tuna and soba noodle salad
  • 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


Tuna and soba noodle salad
  • 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.

More From Women's Weekly Food