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Light but Festive Kawara-Soba with Tuna

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We hope you got insight from reading it, now let’s go back to light but festive kawara-soba with tuna recipe. To cook light but festive kawara-soba with tuna you only need 18 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Light but Festive Kawara-Soba with Tuna:
  1. Take Sweet and salty simmered tuna
  2. You need 185 grams Canned tuna
  3. You need 1 tbsp ○Soy sauce
  4. You need 1 tsp ○Honey
  5. Prepare Kinshi tamago (finely shredded thin omelette)
  6. You need 2 ★Eggs
  7. Get 1 pinch ★Salt
  8. Prepare 1 tsp ★Honey
  9. Use Other:
  10. You need 2 bunches Soba noodles (preferably 'cha soba' [noodles flavoured with green tea])
  11. Provide 1 tbsp Sesame oil
  12. You need 2 sheets Nori seaweed
  13. Use 1 Green onions or scallions
  14. Use 3 slice Lemon
  15. Provide 1⁄3 worth Grated daikon radish
  16. Prepare Dipping sauce (1 serving)
  17. Provide 1 tbsp Mentsuyu (3x concentrate)
  18. Use 5 tbsp Water
Instructions to make Light but Festive Kawara-Soba with Tuna:
  1. Fry the canned tuna until the liquid is evaporated, and season with the ○ ingredients.
  2. Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ★ ingredients , and cut into thin strips.
  3. Prepare the grated daikon radish, green onions, lemon, and nori seaweed.
  4. Boil the soba noodles (for half the time instructed on the package) until al dente.
  5. Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat.
  6. When they are coated with the oil, spread them evenly in the griddle, and arrange the tunna, kinshi tamago, nori seaweed, and green onions on top over medium to low heat.
  7. Squeeze the grated daikon radish by hand, and roll into balls. Place round lemon slices on top.
  8. Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish.

Heat a grill pan over medium-high heat. Sprinkle fish evenly with salt and pepper. See more ideas about recipes, cooking recipes, lunch. Whether slightly sautéed or chopped over vibrant greens, tuna is one of Cooking Light's favorite types of fish. Niçoise is typically a salad composed of tuna, tomatoes, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette.

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