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  • The Australian Women’s Weekly Food

    CLEAN EATS

    Jan 25, 2021 5 minutes

    TUNA SALAD WITH GREEN TEA NOODLES

    PREP + COOK TIME 15 MINUTES SERVES 4

    400g baby cucumbers
    1 bunch asparagus (350g), trimmed
    2 tablespoons extra virgin olive oil
    600g sashimi–grade tuna
    200g dried green tea soba noodles
    1½ cups (360g) frozen shelled edamame
    ½ cup (125ml) sushi seasoning
    2 tablespoons pickled ginger
    1 tablespoon white sesame seeds, toasted, or sesame & seaweed sprinkle (see recipe below)

    1 Using a mandoline, V-slicer or knife, slice cucumbers into rounds and asparagus thinly lengthways.

    2 Heat 1 teaspoon of the oil in a large, heavy-based frying pan over high heat. Season tuna with salt; cook for 30 seconds on all sides or until browned but rare in the centre. (Or cook a little longer for medium-rare.) Cool slightly; cut into 1cm-thick slices.

    Bring a large saucepan of

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