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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Mohammad A Ramadan
[email protected]This salad is so easy to make and it's always a hit with my family. I love that I can customize it to my own taste.
figgi78
[email protected]I've tried many tuna noodle salad recipes, but this one is my favorite. It's the perfect balance of flavors and textures.
Ahad Miya
[email protected]This tuna noodle salad is a great make-ahead meal. I like to make it on the weekend and then eat it for lunch all week.
Andrea Peterson
[email protected]I'm not a big fan of tuna salad, but this recipe is really good. The dressing is light and tangy, and it really complements the tuna.
alibskm
[email protected]This salad is so refreshing and flavorful. I love the combination of tuna, noodles, and vegetables.
M Shahbaz
[email protected]I've made this tuna noodle salad several times and it's always a crowd-pleaser. It's the perfect dish for a summer party.
Awara Lofer
[email protected]This is the best tuna noodle salad I've ever had! The dressing is amazing.
Siddhanth Engineer
[email protected]I love this tuna noodle salad! It's so easy to make and it's always a hit with my family and friends.
Barbare Ghvedashvili
[email protected]This salad is so refreshing and flavorful! The dressing is light and tangy, and it really complements the tuna and noodles. I will definitely be making this again.
Adeel Ahmed
[email protected]This tuna noodle salad is perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover tuna. I like to add a little bit of chopped celery and red onion for extra flavor.
Rich LionHeart
[email protected]I made this tuna noodle salad for a party last weekend and it was a hit! Everyone loved it. I especially liked that it was so easy to make. I will definitely be making this again.
Cumpian Garcia
[email protected]This tuna noodle salad is delicious! I love the combination of flavors and textures. The tuna is flaky and flavorful, the noodles are cooked perfectly, and the vegetables are crisp and fresh. The dressing is light and tangy, and it ties all the ingre