Japanese-Style Tuna Noodle Salad
Discover the magic of Japanese-inspired flavors with this Tuna Noodle Salad—a dish that effortlessly blends simplicity and sophistication. It’s a refreshing twist on comfort food, featuring udon noodles and a savory wafu dressing packed with umami goodness.
The salad shines with tender wakame, silky sesame oil, and sweet miso, while furikake or sesame seeds add a satisfying crunch. Perfect for any occasion, this recipe is as delightful served chilled as it is warm.
Whether you’re looking for a quick weeknight meal or an impressive potluck dish, this Tuna Noodle Salad is sure to captivate with its vibrant flavors and minimal prep.
Japanese-Style Tuna Noodle Salad: Key Ingredients
- Udon Noodles – The hearty foundation of this dish, providing a soft, chewy texture that perfectly absorbs the savory wafu dressing.
- Wakame Seaweed – Adds a hint of oceanic umami and a touch of vibrant green for a visually appealing and flavorful boost.
- Canned Tuna in Oil – A rich, protein-packed star ingredient that elevates this salad with its buttery, savory profile.
- Wafu Dressing – A harmonious blend of soy sauce, sesame oil, mirin, rice vinegar, and sweet miso, tying all the flavors together with a sweet-salty tang.
- Furikake or Sesame Seeds – Delivers a nutty crunch and a touch of traditional Japanese flair, enhancing both texture and presentation.
Recipe Tips
- Customize Your Noodles
While udon noodles provide the ideal chewy texture, this recipe is versatile. Soba noodles, rice noodles, or even spaghetti can work in a pinch. Be sure to cook them al dente to maintain a satisfying bite. - Optimize the Dressing
For the dressing, balance is key. Taste as you whisk, and adjust the soy sauce for saltiness or the mirin for sweetness. If you love heat, a dash of wasabi or grated ginger can add an exciting twist. - Seaweed Preparation
Soaking wakame properly is crucial. Ensure the water fully covers the seaweed, allowing it to expand and rehydrate completely. After draining, pat it dry gently to avoid excess water diluting the dressing.
What to Serve with Japanese-Style Tuna Noodle Salad
- Miso Soup
A warm bowl of miso soup complements this chilled or room-temperature salad perfectly. Its savory, umami-rich broth creates a harmonious balance with the sweet and tangy flavors of the wafu dressing. - Pickled Vegetables
Serve with a side of Japanese pickled cucumbers or radishes. Their tart, crisp notes provide a refreshing contrast to the richness of the tuna and sesame oil. - Green Tea
A hot or iced green tea pairs beautifully with this meal, offering a clean, slightly astringent finish that enhances the overall dining experience.
FAQ
1. Can I make this recipe ahead of time?
Yes, this salad is excellent for meal prep. Assemble the components, but keep the dressing separate until just before serving to maintain the noodles’ texture.
2. What’s a substitute for wakame seaweed?
If wakame isn’t available, try nori sheets cut into thin strips or dried hijiki seaweed. Both add a similar umami note.
3. Is there a vegetarian version?
Absolutely! Replace the tuna with marinated tofu or grilled mushrooms for a vegetarian-friendly twist.
4. Can I use light tuna instead of oil-packed?
Yes, but consider adding a bit more sesame oil to the dressing for richness, as oil-packed tuna adds depth and flavor to the dish.
Japanese-Style Tuna Noodle Salad
Ingredients
- For the Salad
- Udon noodles 8 ounces, or any preferred type
- Dried wakame seaweed ¼ cup, cut into pieces
- Tuna in oil 10 to 12 ounces, drained
- Scallions 2, trimmed and finely sliced
- Furikake or sesame seeds 1 to 2 tablespoons
- For the Dressing
- Sesame oil 2 tablespoons
- Canola oil 2 tablespoons
- Rice wine vinegar 2 tablespoons
- Mirin 1 tablespoon
- Soy sauce 1 tablespoon
- Sweet miso 1 teaspoon
Instructions
- Rehydrate the Seaweed
- Place the dried wakame in a small bowl. Heat a large pot of water until it reaches a vigorous boil, then pour enough of it over the wakame to submerge it by at least two inches. Allow the seaweed to soak for approximately 10 minutes, then drain and cool in a colander. Set aside.
- Cook the Noodles
- While the wakame is soaking, prepare the udon noodles according to the package directions. Once cooked, drain them in a colander and rinse with cool water to halt further cooking.
- Prepare the Dressing
- In a mixing bowl or measuring cup, whisk together the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce, and sweet miso until the mixture is smooth and emulsified. Set the dressing aside.
- Toast the Sesame Seeds
- If using sesame seeds, lightly toast them in a dry skillet over medium-low heat until aromatic, being careful not to burn them. Remove from heat and set aside.
- Assemble the Salad
- In a large serving dish, combine the drained noodles with the rehydrated wakame. Drizzle approximately three-fourths of the dressing over the mixture and toss gently to coat. Portion the salad into four bowls, topping each with the tuna, scallions, and a sprinkle of furikake or the toasted sesame seeds. Drizzle the remaining dressing over the top before serving.
