Tuna Noodles (Tooona Noods)
I have total respect for the multitude of meals and applications a humble tin of tuna (aka the toons) can provide. My only point, and it’s a strong one, is that you should cook with tuna in oil only. Anything that says ‘spring water’ or ‘salt-free’ or ‘tuna in brine’ – drop it and run. That stuff is rubbish. You deserve better and this recipe deserves better. It’s toona. It’s a packet of noods. It’s the last-minute meal you need in your life.
Ingredients 13
1 sheet nori sheet, cut into bite-sized pieces
1 packet soba noodles, 270 g
300 g tuna in oil, preferably smoked, drained
1 avocado, sliced, optional
3 tbsp furikake, to finish
2 tbsp spring onion (scallion), thinly sliced
Dressing
2 tbsp sesame oil
2 tbsp rice bran oil
1 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp white miso
1 tbsp sweet soy
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Method 7
For the dressing, add all the ingredients (, , , , , , and ) to a bowl and whisk to combine. Set aside.
Bring a large pot of water to the boil. Add the to a bowl and use a ladle to transfer just enough of the boiling water to cover. Let it soak for 10 minutes, drain, then cool. Set aside.
In the same pot of boiling water cook the according to the packet instructions.
Strain the , then add to a large bowl with the and three-quarters of the dressing. Toss gently to coat using tongs.
Divide the between bowls. Drain the from the oil, add to the bowls, then drizzle with the remaining dressing.
Add the sliced (if using), the sliced and .
You can serve this hot, cold, warm. However it happens. And people large and small always seem to enjoy it.
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Notes
2
