This delicious soy-ginger soba noodle salad is topped with seared tuna for a nutritious and flavorful meal.
If you’re looking for a refreshing, protein-packed meal with a punch of flavor, Soy-Ginger Soba Noodle Salad with Seared Tuna is the perfect choice. This dish brings together the rich, nutty taste of soba noodles with the zesty, umami-packed flavors of soy and ginger. Topped with perfectly seared tuna, it’s a light yet satisfying meal that’s ideal for a warm-weather lunch or dinner.
The soba noodles are the base of this dish, offering a nutty flavor and satisfying texture. Made from buckwheat, soba noodles are naturally hearty and absorb dressings beautifully, making them the perfect vessel for the vibrant, tangy sauce. Once cooked, the noodles are rinsed under cold water to stop the cooking process, ensuring they remain firm and cool — perfect for a refreshing salad.
The soy-ginger dressing is where the magic happens. Made from a simple mix of soy sauce, fresh ginger, rice vinegar, sesame oil, and a touch of honey or maple syrup, this dressing is savory, slightly sweet, and tangy all at once. It’s drizzled over the soba noodles, allowing the noodles to soak up all the wonderful flavors. A touch of garlic or chili flakes can also be added for a bit of spice.
The seared tuna is the highlight of the dish. A thick-cut tuna steak is seasoned simply with salt and pepper, then seared in a hot pan for a few minutes on each side. The result is a crisp, caramelized exterior with a tender, rare interior that pairs beautifully with the soba noodles. Once sliced, the tuna is arranged on top of the salad, adding a rich, meaty contrast to the fresh noodles.
To finish, garnish the salad with sesame seeds, chopped scallions, and perhaps a sprinkle of cilantro. A squeeze of lime adds a burst of brightness and ties all the flavors together.
Soy-Ginger Soba Noodle Salad with Seared Tuna is a delicious, balanced meal that combines freshness, protein, and vibrant flavors in one bowl. It’s perfect for meal prep or a light, satisfying dinner that doesn’t take long to prepare.
Ingredients
- 8 ounces soba noodles
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp ginger grated
- 2 cloves garlic minced
- 1 tsp honey
- 1 tsp Sriracha sauce
- 4 ounces sushi-grade tuna
- 1 tbsp vegetable oil
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1 cucumber sliced
- 2 Green onions sliced
- 1 tbsp sesame seeds
Instructions
- Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and sriracha sauce to make the dressing.
- Heat the vegetable oil in a skillet over high heat. Sear the tuna on each side for 1-2 minutes, or until desired doneness. Remove from heat and let it rest for a few minutes before slicing into thin strips.
- In a large bowl, combine the cooked soba noodles, sliced bell pepper, julienned carrot, sliced cucumber, and green onions. Pour the dressing over the salad and toss to coat.
- Divide the salad onto plates and top with the sliced seared tuna. Sprinkle with sesame seeds and serve.
- Enjoy!
Looks tasty but I messes up last time when I rinsed noodles—thought it was supposed to be hot??? Also sesame seeds on top is necessary. 😅
I thought it would be too spicy with the Sriracha, but it was just right! I’m a fan!
I was also worried about the Sriracha, but it really adds a nice kick, huh? Glad you liked it!
Can I sub the tuna for chicken? My husband won’t eat fish.
Yeah, you could use chicken instead! Just make sure you cook it all the way through. My fam doesn’t like fish either, and it still turns out yummy!
I dunno, chicken is not the same as tuna! You sure it’ll taste good? Seems a bit odd to me.
I don’t like ginger. Can I leave it out? Or will it ruin the salad?
Don’t skip the ginger! It makes it special! You can just use less if you don’t like it much.
You can totally leave out the ginger! It won’t ruin the salad, but I think it adds a nice flavor. Try using lemon juice instead if you want some zing.
Not bad, but I found the garlic a little overpowering. Still, the whole bowl smelled amazing. I’d add the tuna at the end more gently so it doesn’t overcook.
I tried this but used chicken instead of tuna. Still good! Not sure if I made it right tho.
I’m not sure about the sriracha amount—1 tsp felt spicy but also weirdly sweet with the honey. It’s not bad, just not what I expected.
Totally get what you mean. With 1 tsp honey + 1 tsp sriracha, that sweetness can sneak up and make the heat feel… off. I’ve done 1/2 tsp sriracha before and it tasted more “clean” to me.
Delish! Substituted the tuna with chicken cuz I’m not a fish person and it worked out great.
Not bad, but I think the tuna was overcooked. Next time I’ll try it less.
Why add honey? That ruins the flavor, should keep it spicy only.