Name: Tuna noodle salad with wafu dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1/4 cup wakame seaweed; 200 g noodles udon; 320 g tinned tuna preferably pole and line caught and MSC certified, in sunflower oil, drained; 1 scallions white and light green parts, thinly sliced into rings; 2 tbsp sesame oil; 2 tbsp canola oil; 2 tbsp rice wine vinegar; 1 tbsp mirin; 1 tbsp soy sauce

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Ingredients (9)

Salad:

1/4 cup	wakame seaweed
200 g	noodles — udon
320 g	tinned tuna — preferably pole and line caught and MSC certified, in sunflower oil, drained
1	scallions — white and light green parts, thinly sliced into rings

Wafu dressing:

2 tbsp	sesame oil
2 tbsp	canola oil
2 tbsp	rice wine vinegar
1 tbsp	mirin
1 tbsp	soy sauce

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Method:

To prepare the wakame: Put the wakame in a bowl with 2 cups (½ L) of boiling water and leave to soak for 10 minutes. Drain the seaweed in a colander for 5 minutes, cut into 2cm pieces, and leave to cool.

Cook the noodles according to the package directions.

Lightly toast the sesame seeds in a dry frying pan until golden. Set aside.

To make the dressing: Whisk the sesame oil, canola oil, rice wine vinegar, mirin, and soy sauce in a bowl. Set aside.

Drain the noodles in a colander, transfer to a bowl, and stir through the wakame and three-quarters of the dressing. Divide the noodles between two bowls. Top each portion with tuna, sprinkle with the scallion and sesame seeds, and then drizzle with the rest of the dressing. Serve immediately.

Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate – Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. experimentpublishing.com

Photo credit: David Loftus.