tuna and soba noodle wakame salad

with lotus root chips

  • 250g soba noodles+
  • ⅔ cup (100g) cashews, toasted and finely chopped 
  • 400g sashimi-grade tuna loin, trimmed 
  • 300g Japanese seaweed salad (wakame)++ 
  • 150g sugar snap peas, blanched and halved 
  • 2 cups (160g) bean sprouts 

ginger miso dressing

  • 1 teaspoon grated ginger 
  • ¼ cup (60ml) mirin (Japanese rice wine) 
  • 1 tablespoon white miso paste 
  • 1 tablespoon sesame oil 
  • 1 tablespoon water 
  • ½ teaspoon sea salt flakes 

lotus root chips

  • 300g lotus root+++, peeled and thinly sliced 
  • 1 tablespoon sesame oil 
  • 1 teaspoon sea salt flakes
  1. Preheat oven to 180°C (350°F). To make the dressing, place the ginger, mirin, miso, sesame oil, water and salt in a bowl and stir to combine. Set aside. 
  2. To make the lotus root chips, place the lotus root, sesame oil and salt in a bowl and toss to combine. Place on 2 lightly greased large oven trays lined with non-stick baking paper and cook for 8–10 minutes or until crisp and golden. Set aside to cool. 
  3. Cook the noodles in a large saucepan of salted boiling water for 4–5 minutes or until tender. Drain and refresh under cold water. 
  4. Spread the cashew on a plate. Roll the tuna in the cashew to coat all sides and thinly slice. 
  5. Place the noodles, seaweed salad, sugar snap peas, bean sprouts and dressing in a bowl and toss to combine. Divide the mixture among 4 plates and serve with the tuna and lotus root chips. Serves 4. 

+ Soba are Japanese noodles made from buckwheat and wheat flour. You can find 100 per cent buckwheat flour varieties for a gluten-free option – look for them in Asian supermarkets and grocers. 

++ Japanese seaweed salad is a fresh, green pre-packaged salad made from wakame. It can be found in Japanese grocers or sushi shops. 

+++ It’s best to use fresh lotus root, not frozen, for this recipe. It’s available fresh at Asian supermarkets or select grocers.

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