Seared tuna, soba & spinach salad

Name: Seared tuna, soba & spinach salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: ½ red onion, thinly sliced; 2 tbsp Cooks’ Ingredients Japanese Rice Vinegar, plus 1 tsp; 280 g jar sun-dried tomatoes; 3 cm piece ginger, peeled and finely grated; 2 tbsp light soy sauce; 250 g pack Itsu Soba Noodles; 2 tsp sesame seeds; 240 g pack No.1 Yellowfin Tuna Steaks (see tip); 80 g pack spinach leaves

A new way to enjoy tuna, with an umami-rich dressing made with sun-dried tomatoes. You can use canned tuna instead if you prefer – see cook’s tip.

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HealthyHigh proteinSource of fibre

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ red onion, thinly sliced
2 tbsp Cooks’ Ingredients Japanese Rice Vinegar, plus 1 tsp
280g jar sun-dried tomatoes
3 cm piece ginger, peeled and finely grated
2 tbsp light soy sauce
½ x 250g pack Itsu Soba Noodles
2 tsp sesame seeds
240g pack No.1 Yellowfin Tuna Steaks (see tip)
½ x 80g pack spinach leaves

Toss the onion with 2 tbsp rice vinegar and a pinch of salt in a large bowl. Set aside. Finely chop 30g sun-dried tomatoes and a few slices of the garlic from the jar, then combine in a small bowl with 2 tbsp oil from the jar. Stir in the ginger and soy sauce.
Boil the noodles for 5 minutes, then drain, rinse briefly under the tap and set aside. Meanwhile, heat a large frying pan, toast the sesame seeds for 2-3 minutes, then tip onto a plate.
Rub the tuna with 2 tsp oil from the sundried tomato jar, then season and sear in the same pan for 3 minutes 30 seconds, turning halfway, until golden on the outside and the middle is cooked to your liking.
Toss the hot noodles and spinach leaves into the onion vinegar, with two-thirds of the tomato dressing. Divide between plates and top with the fish. Stir the remaining 1 tsp vinegar into the dressing, then spoon over and around the fish. Scatter with the sesame seeds and serve.

Cook’s tip

For an easy twist, drain a 200g can of tuna in olive oil (or a larger jar) and flake through the noodle salad. Serve scattered with the sesame seeds and the remaining dressing.

Typical values per serving when made using specific products in recipe