Summer is the perfect season for salads as your main course ~ the produce is both plentiful and beautiful and hearty salads pack in a lot of nutrients for the calories. Always good when you are trying to keep things in check for the barest of the bare in your closet.
Here’s a recipe for a delish Tuna & Soba Noodle Salad, along with a few others we love from around the web.
Soba Noodle Salad with Seared Tuna
6 ounces of uncooked soba noodles
1 (1 pound) sushi grade tuna steak
1/2 teaspoon of salt, divided
1/4 teaspoon of freshly ground pepper
1 cup of finely chopped cucumber
1 cup of shredded carrot
1/2 cup of shelled edamame
1/3 cup of finely chopped red bell pepper
1/4 cup of finely chopped green onions
3 tablespoons of rice vinegar
2 tablespoons of low-sodium soy sauce
1 tablespoon of peanut oil
1 teaspoon of sugar
1/2 teaspoon of crushed red pepper
2 tablespoons of sesame seeds
Directions: Cook noodles in boiling water for about 8 minutes. Drain and rinse under cold water. Drain again and set aside. Heat a nonstick skillet coated with cooking spray over medium-high heat. 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 (less if you want it on the rarer side). Transfer to a platter; cool slightly. Cut tuna up into 1-inch pieces. Combine noodles, remaining 1/4 teaspoon salt, cucumber, edamame and remaining ingredients except sesame seeds in a large bowl; toss well to combine. Arrange 1 cup noodle mixture onto each plate. Top each serving with 1 teaspoon sesame seeds and tuna pieces.