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Tuna Soba Salad

  • 25 min
  • 10 min
  • 4
  • Easy
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Recipe Ingredients

  • 7 tbsp sesame seeds
  • 4 fresh tuna steaks
  • 4 tbsp sesame oil
  • 200g soba noodles
  • juice of 1 pink grapefruit
  • 1/2 tbsp grated fresh ginger
  • 1 tbsp rice vinegar
  • 1 tbsp light soya sauce
  • 2 carrots, peeled and coarsely grated
  • 1/2 white cabbage, finely shredded
  • 150g radishes, finely sliced
  • 350g edamame beans, defrosted if frozen
  • 4 spring onions, finely sliced

Recipe Directions

  1. Put sesame seeds on a large plate. Brush tuna steaks with a little sesame oil, then roll in seeds to coat.
  2. Heat 1 tsp of remaining oil in a large frying pan over a high heat. Sear tuna steaks for 2 to 3 minutes on each side (depending on the thickness of your steaks and how you like them cooked). Remove from heat and set on a board to rest.
  3. Cook noodles in a large pot of boiling water for about 5 minutes, then drain and rinse under cold water to cool. Toss in 1 tbsp of the oil and set aside.
  4. Heat 1 tsp of remaining oil in a large frying pan over a high heat. Sear tuna steaks for 2 to 3 minutes on each side (depending on the thickness of your steaks and how you like them cooked). Remove from heat and set on a board to rest.
  5. Cook noodles in a large pot of boiling water for about 5 minutes, then drain and rinse under cold water to cool. Toss in 1 tbsp of the oil and set aside. For the dressing, mix together the remaining oil, grapefruit juice, ginger, rice vinegar and soya sauce.
  6. On a large serving platter, mix the noodles, carrots, cabbage, radishes, edamame beans, spring onions and most of the dressing. Top with the sliced tuna and serve with the extra dressing.
EACH SERVING About 3 030kJ, 49g protein, 32g fat (6g saturated), 54g carbohydrate (12g total sugars), 14g fibre.

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