Japanese-Style Tuna Noodle Salad

Cook Time: 30 minutes Servings: Yield 4 servings Source:

Ingredients

FOR THE SALAD:

ΒΌ cup cut dried wakame seaweed

8 ounces dried udon noodles (or whatever noodles you have on hand)

1 to 2 tablespoons furikake or sesame seeds

10 to 12 ounces tuna in oil, drained

2 scallions, trimmed and thinly sliced

FOR THE DRESSING:

2 tablespoons sesame oil

2 tablespoons canola oil

2 tablespoons rice wine vinegar

1 tablespoon mirin

1 tablespoon soy sauce

1 teaspoon sweet miso

Directions

Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.

While the wakame soaks, cook the noodles according to the package instructions.

Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.

In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.

Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.