Light & Tangy Asian Tuna Salad with Buckwheat Soba Noodles

Send nooooods.

I meant to post this earlier today, but if you follow me on Instagram and saw my stories, I had a bit of an adventure this morning. I had some curtains ordered that were delivered to the wrong address and I went to pick them up from the gentleman who received them and was kind enough to call me.

Has that ever happened to you? Would you go to a stranger’s house to pick up a package?

Anywho, I made this Asian Tuna Salad yesterday for lunch and it was so good, I made more for dinner! I love how light and summery this feels. The tang of ginger with the roasty sesame oil…Ugh. It’s heaven. This is perfect as leftovers, too, because that dressing soaks into the soba noodles even more and *hallelujah!* It’s even better tasting, even if it’s not as pretty the next day.

This is the perfect lunch to make en mass for a summertime get together. Be sure to make a double batch of that dressing to use on a salad or as a marinade for chicken, because, quite frankly, it’s BOMB. I was even eating it on plain soba noodles while taking these pictures…. Don’t judge me.

Measuring spoons gracious courtesy of Styled Settings.
Can’t get over how cute those measuring spoons are! Snag some of your own!

Who says tuna salad has to be weighed down with mayo? Tangy, gingery, garlicky goodness awaits you! **You can also substitute regular lettuce for the soba noodles and have an even lighter, carb-free option!

Asian Tuna Salad w/ Buckwheat Soba Noodles

Makes: 2 servings
Total prep time: 15-20 minutes

For the salad:
1-2 5 oz. cans tuna in water, drained (I used 1 can, but you can up the protein by adding more)
1 bundle buckwheat soba noodles
1/4 large carrot, shredded
1/2-1 jalapeno, seeded and chopped
~1c . cabbage, shredded
3-4 radishes, chopped small
2 T. cilantro, chopped fine
1/2 bundle green onion, chopped fine

For the Asian dressing:
1/4 c. rice vinegar
1/8 c. + 2 T avocado oil
1 T. tamari
1/4 tsp. sesame oil
1 clove garlic, minced fine
1/4 tsp. fresh ginger, grated fine
1/8 t. salt
1/4 t. fresh ground pepper
1/8 t. onion powder
1/4 tsp. red pepper flakes

Cook soba noodles according to package, rinse with cold water and refrigerate.

Combine ingredients for dressing, whisking well.

In a medium bowl, toss tuna, cold soba noodles, dressing and salad ingredients together, making sure to everything is well coated. Serve cold!

My mise en place is usually a little messy…
Buckwheat noodles: hipster cousin to regular noods.
My noodle face.

And like I said above, you don’t have to use noodles. Toss all ingredients with some crunchy romaine for a bright summery salad, or just drizzle the dressing over plain tuna and munch away!

That’s what I love about food: there’s no wrong way to do it.

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Jenna Danielle