A Different Take On a Tuna Noodle Dish

foodgal.com

foodiva

subheading: For the salad:

Â¼ cup cut dried wakame seaweed

8 ounces dried udon noodles (or whatever noodles you have on hand)

1 to 2 tablespoons furikake or sesame seeds

10 to 12 ounces tuna in oil, drained slightly

2 scallions, trimmed and thinly sliced

Nori, cut into thin strips (optional)

Japanese cucumber, cut into thin slices or diced (optional)

Red radishes, sliced thinly (optional)

Shiso leaves (optional)

subheading: For the dressing:

2 tablespoons sesame oil

2 tablespoons canola oil

2 tablespoons rice wine vinegar

1 tablespoon mirin

1 tablespoon soy sauce

1 to 3 teaspoons sweet miso, to taste

Directions at foodgal.com

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