Seared Tuna and Soba Noodle Salad with Wasabi Pea Crunch

Laila shares this healthy, refreshing noodle salad to impress any crowd.

Seared Tuna and Soba Noodle Salad with Wasabi Pea Crunch

Laila shares this healthy, refreshing noodle salad to impress any crowd.

Serves : 4 to 6
Prep Time: 30 to 40 minutes
Cook Time: 20 to 30 minutes
Difficulty: Intermediate



2 tablespoons fish sauce

2 tablespoons rice vinegar

1 tablespoon fresh lime juice

½ teaspoon freshly ground black pepper

2 tablespoons toasted sesame oil

1 cup snow peas, ends trimmed and cut into thin strips

½ medium yellow, orange or red bell pepper, minced


1 pound fresh sushi-grade tuna

½ teaspoon sea salt, plus a pinch

1 teaspoon coarsely ground black pepper

1½ tablespoons tan or black sesame seeds, or a mixture

1 tablespoon untoasted sesame oil

Zesty Sour Cream

1 teaspoon grated lime zest

Pinch of salt

¼ cup sour cream


½ cup of wasabi peas, coarsely crushed with a knife or pulsed in a food processor

2 large scallions, thinly sliced on an angle

Lime wedges


Cook the Soba Noodles

1. Bring a large pot of water to a boil, but do not salt it

2. Add noodles and stir to submerge them. Cook according to the package directions until fully cooked (not al dente), 5 to 8 minutes

3. Meanwhile, fill a large bowl with cold water. Drain the noodles, and then add them to the cold water

Cooking Tip: Rub the noodles with your hands to rinse off extra starch. This prevents the noodles from getting gummy or mushy

4. Drain again and set aside in a bowl

Marinate the Vegetables

1. In a large bowl, whisk together the fish sauce, vinegar, lime juice and black pepper

2. Whisk in the toasted sesame oil until emulsified

3. Add the snow peas and bell pepper, and toss to coat. Set aside to marinate, stirring a couple of times, while you finish the dish

Cook the Tuna

1. Sprinkle the tuna on both sides with sea salt

2. On a large flat plate, combine the black pepper and sesame seeds and gently press the fish into the mixture to coat

3. In a large skillet, heat the untoasted sesame oil over medium-high heat

4. Add the fish and sear on both sides, about 1 minute per side for rare, or a little longer if you like yours cooked through

5. Transfer to a cutting board and thinly slice across the grain

Make the Zesty Sour Cream

In a small bowl, whisk the lime zest and salt into the sour cream

Combine and Finish

1. Add the soba noodles to the bowl with the snow peas and bell pepper and their dressing, and toss to coat

2. Divide the noodles among the bowls and arrange the sliced tuna on top

3. Finish with a dollop of zesty sour cream and a scattering of wasabi peas and scallions

4. Serve with lime wedges