JAPANESE-STYLE TUNA NOODLE SALAD
Here's a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.
Provided by Sam Sifton
Categories dinner, weeknight, noodles, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
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Sk jiven Jiven
[email protected]I thought this recipe was just okay. The tuna was a bit dry and the dressing was too heavy for my taste.
Shloop
[email protected]This was a delicious and refreshing salad. The tuna was flaky and tender, and the vegetables were crisp. The dressing was light and flavorful. I will definitely be making this again.
Au Pair
[email protected]Not a fan. The dressing was too sweet for my taste and the tuna was bland.
mark dangelo
[email protected]This was a good recipe, but I made a few changes. I used fresh tuna instead of canned tuna, and I added some chopped red onion and celery.
ITz S√£ Cc H√∏
[email protected]This is the best tuna noodle salad I've ever had! The dressing is perfect and the tuna is cooked perfectly. I will definitely be making this again and again.
Amanda Ramsumair
[email protected]I thought this recipe was just okay. The tuna was a bit dry and the dressing was too heavy for my taste.
Lamontrey Quarles
[email protected]What a great recipe! This salad was so easy to make and it was absolutely delicious. I will definitely be making it again.
Khak Nashee
[email protected]This salad was a great way to use up leftover tuna. It was easy to make and very tasty.
Siphiwe Gumede
[email protected]This was a delicious and refreshing salad. The tuna was flaky and the vegetables were crisp. The dressing was light and flavorful. I will definitely be making this again.
Shannon Gagliano-Rivera
[email protected]Not bad, but not great. The dressing was a bit bland for my taste.
Essa mahar vlogs
[email protected]I thought this was a great recipe. It was easy to make and very tasty. I will definitely be making it again.
Jishan Ahmad
[email protected]Yummy!
Ejaz ul haq
[email protected]This is an interesting twist on a classic dish. The tuna was tender and moist, and the noodles were cooked al dente. I would have liked a little more dressing, but overall it was a good recipe.
Classy Craft T&T
[email protected]Easy to follow recipe! I made it with fresh tuna and it was delicious. Next time, I will add some chopped red onion for extra crunch.
Esmerelda Naidoo
[email protected]This tuna noodle salad was a hit! The dressing was light and flavorful, and the tuna and noodles were cooked perfectly. I will definitely be making this again.