Sesame Seared Tuna & Soba Noodle “Sushi” Salad

Seared Tuna and Soba Noodle Sushi Salad

5 from 1 reviews





 4 medium tuna steaks

sesame oil

sesame seeds, white and black if possible

Vegetable oil for cooking

1/2 lb (220g) soba noodles

4 Tablespoons soy sauce

1.5 Tablespoon finely chopped ginger

4 Tablespoons rice wine vinegar

wasabi paste to taste

2 Tablespoons vegetable oil

4 tablespoons pickled ginger, chopped 

1/4 cup chopped cilantro (coriander)

1/4 cup chopped scallions (spring onions)

1/2 cucumber, thinly sliced

1/2 cup shelled edamame


1 avocado, sliced


Rub the tuna steaks with sesame oil, season with salt and pepper and then coat the steaks with sesame seeds.

Heat a large pot of water to a boil. Salt the water and cook the soba noodles until al dente, about 3-6 minutes depending on the brand (see below note.)

In a small bowl combine the soy sauce, chopped ginger, rice wine vinegar, wasabi & vegetable oil. 

Toss the noodles with half of the vinaigrette, the pickled ginger, cilantro (coriander), scallions (spring onions) & edamame. Place the noodles on plates or a platter garnishing with cucumber and avocado.

In a large frying pan heat a glug of vegetable oil over medium high heat. Sear the tuna on each side until desired doneness. If you like it really rare 30 seconds on each side is enough. One minute on each side will cook the tuna a bit more. Remove from the pan and thinly slice.

Place the noodles in a platter or bowls. Arrange the tuna on top of the noodles and drizzle with remaining vinaigrette or pass it on the side for dipping.



Shelled edamame, along with most of the ingredients in this salad, can be found in most Asian markets. The edamame are kept in the freezer section. While you are there, if you are serious about preparing Asian food, kaffir lime leaves, Thai chiles and lemongrass are usually also found in the freezer section. 

The key to soba noodles not becoming gloppy and gluey is to not over cook them! They rarely need the amount of time recommended on the package. Depending on the brand they can be done in 3-6 minutes. Test them constantly and drain them when they are al dente


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