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Fresh Tuna, Noodle and Cabbage Salad

Serves 2

Top Tip: The fresher the tuna steak, the better!



  • 3 ½ tbsp sesame seeds
  • 2 fresh tuna steaks
  • 2 tbsp sesame oil
  • 100g soba noodles
  • ¼ tbsp grated fresh root ginger
  • ½ tbsp rice vinegar
  • ½ tbsp soy sauce
  • ½ white cabbage, finely shredded
  • 175g edamame beans
  • 2 spring onions, finely sliced


  1. Spoon the sesame seeds onto a large plate. Evenly coat the tuna steaks with sesame oil and gently roll into the sesame seeds to full coat.
  2. Heat 1 tbsp sesame oil in a large heavy based frying pan on a high heat. Sear the tuna steaks for several minutes on each side – you can do this for as little or as long as you please depending on the thickness of your steaks and how you like them cooked. Once satisfied, set aside to rest.
  3. Place the soba noodles in boiling water and cook for 5 minutes. Once cooked, drain and rinse under cold water. Add a teaspoon of oil and combine within the noodles before setting aside.
  4. To create the dressing, combine remaining tbsp. sesame oil, ginger rice vinegar and soy sauce and stir.
  5. Add the white cabbage, edamame beans and spring onions to the noodles along with the majority of the dressing and gently toss to combine.
  6. Spoon into 2 dishes and finish by placing the tuna steak on top. Serve with remaining dressing.  
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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