Soba Noodle Salad with Seared Tuna

  • TracyVision Posted: 02/25/09
    Worthy of a Special Occasion

    Easy to throw together and absolutely delicious. Took me about 35 minutes start to finish. I used grapeseed oil in place of the peanut oil and didn't add any sugar at all. I also substituted finely diced red onion for the green, only because it's what I had but it added a beautiful color to the veggie mix and wasn't overpowering at all. I used my cast iron grill pan for the tuna, which doesn't require even cooking spray to be nonstick and the piece was only 1" thick, so only took 2 minutes on each side. The recipe says serves 6 but who are they kidding? I used about 10 ounces of tuna for my husband and I and kept the other ingredients as is. Satisfying meal for us both, and honestly I didn't finish all of mine, but serving 6? I don't think so! This is a definite keeper.

  • Flits21 Posted: 07/24/09
    Worthy of a Special Occasion

    Definitely not enough for six!! More like 3 perhaps (ashamed to say how much my husband and I ate) Great quick meal for summer. Would serve as a nice luncheon to guests but not sure if I'd serve for a dinner party. I added some edamame and used a bit of five spice powder on the tuna steaks. Used sushi-quality yellowfin.

  • NaRa2007 Posted: 06/11/12
    Worthy of a Special Occasion

    This recipe is awesome. I'ts been in my rotation for quite a while. I agree with the previous review . . . definitely NOT enough for six. Served 3 oz soba for my husband and I and cut the veggie recipe in half as well. Nix the cucumbers (not a fan). Marinated tuna about 20 minutes in soy sauce, ginger (or ginger juice), sesame oil & lemon juice. Coat tuna with Eden Shake or plain sesame seeds. Also put Eden Shake over pasta. Served with sugar snap & snow peas with radishes.

  • lakelley1 Posted: 03/24/14
    Worthy of a Special Occasion

    I didn't have cucumbers which would have added a fresh taste, but this dish is very favourable overall. Very pleased but definitely not for 6 people. It will be a staple for our menu rota.


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