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Tuna & ginger noodle salad

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 3 (about 400g) tuna steaks
  • 2 teaspoons finely grated fresh ginger
  • 80ml (1/3 cup) mirin (rice wine)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon salt-reduced soy sauce
  • 150g dried soba noodles
  • 150g snow peas, ends trimmed
  • 2 teaspoons sesame oil
  • Pinch of caster sugar
  • Olive oil spray
  • 2 tablespoons pickled ginger, thinly sliced
  • 75g baby spinach leaves
  • Fresh coriander leaves, to garnish


  • 1
    Place tuna in bowl. Combine the fresh ginger and half the mirin, lime juice and soy sauce in a bowl. Pour over tuna. Place in the fridge for 20 minutes to marinate.
  • 2
    Cook the noodles following packet directions, adding the snow peas in the last 2 minutes of cooking. Drain. Place in a bowl. Add half the oil and toss to coat.
  • 3
    Combine sugar, remaining mirin, lime juice, soy sauce and oil in a screw-top jar.
  • 4
    Spray a non-stick frying pan with olive oil spray. Place over high heat. Cook tuna for 1-2 minutes each side for medium or until cooked to your liking. Thinly slice.
  • 5
    Stir the pickled ginger, spinach and half the dressing into the noodle mixture. Divide among serving bowls. Top with tuna and coriander. Drizzle over the remaining dressing to serve.

Source: taste.com.au


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