Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Look for Japanese soba noodles in the ethnic-food section of your supermarket.

Liz Zack
Recipe by Cooking Light January 2007

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 1 cup noodle mixture, 1 teaspoon sesame seeds, 1 tuna piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain and rinse under cold water. Drain; set aside.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of tuna with 1/4 teaspoon salt and black pepper. Place tuna in pan, and cook for 3 minutes on each side or until desired degree of doneness. Transfer to a platter; cool slightly. Cut tuna into 6 equal pieces.

  • Combine noodles, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients except sesame seeds in a large bowl; toss well to combine. Arrange 1 cup noodle mixture onto each of 6 plates. Top each serving with 1 teaspoon sesame seeds and 1 tuna piece.

Nutrition Facts

256 calories; calories from fat 22%; fat 6.3g; saturated fat 1g; mono fat 2.6g; poly fat 2.5g; protein 22g; carbohydrates 28.2g; fiber 2.9g; cholesterol 34mg; iron 1.9mg; sodium 570mg; calcium 62mg.
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