Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad.
You can cook Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad
- Prepare 2 of bundles Soba noodles.
- Prepare 100 ml of Hijiki seaweed.
- Prepare 1 can of Canned tuna in oil.
- Prepare 3 of to 4 leaves Shiso leaves.
- It's 1 dash of Toasted white sesame seeds.
- You need 1 of Mentsuyu.
Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad instructions
- If you're using dried soba noodles, boil them following package instructions. If using ready to use boiled soba noodles, poke some holes in each bag and microwave for 1 minute per bag. If using fresh hijiki seaweed pour some boiling water over them and drain. If using dried, rehydrate in water and drain..
- Put the drained soba noodles on a cutting board and cut them up into easy to eat lengths..
- Put the cut up soba noodles, hijiki seaweed and lightly drained canned tuna in a bowl and mix well..
- To finish, sprinkle on some finely shredded shiso leaves and toasted sesame seeds and pour on some mentsuyu sauce. (Use the mentsuyu sauce as is without diluting.).
- This will serve 2 as a main dish, and 4 as a side dish..
