Asian Tuna and Soba Noodle Salad is THE salad to make when you’re sick of eating lettuce. Cold, refreshing, travels great and make the perfect lunch on the go.
Salad is always my first instinct. When I’m out to eat I generally go for salad. When I’m meal planning for the week, there’s always a salad in play.
What can I say? I like to keep things light.
It’s not that I ONLY eat salad, it’s more like a base for every meal. I add meat, beans, fish….pretty much anything, but it’s good to start with some greens.
All that said, sometimes even I get bored of salad. It’s very easy to get stuck in a salad rut. Leafy greens aren’t exactly the most inspiring things ever, so occasionally you need to reinvent things.
I’ll let you in on a little secret. A cold soba noodle salad is dang tasty.
Soba noodles are like a sister to leafy greens; an awesome base for everything. This particular noodle salad became my lunch for several days, and those were fantastically delicious days.
Asian Soba Noodle Salad with Tuna
Crisp, fresh vegetables, and heart-healthy tuna makes this dish a nutrient bomb. Soba noodles themselves are a good source of protein and fiber, not to mention being gluten-free. When you add in the antioxidant rich veggies and omega 3s from the tuna, you’re bound to feel great and focused all the workday long.
Because this is a cold salad, it makes a great lunch on the go. It packs and travels great and the flavors get even better with time.
Next time you’re in a salad rut, I hope you remember what I said, soba noodles for the win! Give this asian soba noodle salad with tuna a try and report back to me on your finding. I bet it will make it into your regular salad rotation.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More healthy salad recipes
Asian Tuna and Soba Noodle Salad
Asian Tuna and Soba Noodle Salad is THE salad to make when you're sick of eating lettuce. Cold, refreshing, travels great and make the perfect lunch on the go.
- 8 ounces soba noodles
- 3 tablespoons mirin
- 1 clove garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons cilantro roughly chopped
- 10 ounces canned tuna drained
- 1/2 cup radishes chopped
- 1 carrot shredded
- 1 serrano chile thinly sliced
- 2 teaspoons scallions chopped
- Salt and black pepper to taste
Cook soba noodles according to package directions, and rinse with cold water.
In a large bowl whisk together mirin, garlic, ginger, sesame oil and vegetable oil. Add tuna and cilantro and toss to coat. Refrigerate until ready to serve.
Divide noodles between two bowls. Divide tuna mixture between each bowl and top with radishes, carrots, chiles, scallions salt and pepper. Enjoy immediately or refrigerate for later.