Wafu dressing is a traditional Japanese vinaigrette that pairs amazingly well with noodles and tuna

This recipe from sustainable fishing advocate Bart van Olphen serves two people as a main course

By Bart Van Olphen
May 4, 2020 12:15AM (UTC)
main article image
Tuna Noodle Salad with Wafu Dressing (David Loftus)

Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. experimentpublishing.com

Choosing the right fish to eat is more confusing than ever. Farmed or wild? Fresh or Frozen? Big or small? Local or Global? In his new cookbook, "The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious," sustainable fishing advocate Bart van Olphen simplifies it into one easy message: Buy canned (tinned). In the book, he offers 45 easy, flavorful and stunningly photographed recipes by David Loftus for sustainably canned tuna, mackerel, salmon, sardines, herring, anchovies and more.

***

Advertisement:

Wafu dressing is a traditional Japanese vinaigrette made with soy sauce, rice wine vinegar, mirin, and oil, which will often have sesame oil and/or sesame seeds added to it. In this dish it goes amazingly well with the noodles and tuna.

***

Recipe: Tuna Noodle Salad with Wafu Dressing

Advertisement:

Serves 2 as a main course

Salad

  • ¼ cup (6 g) wakame
  • 7 ounces (200 g) udon noodles
  • 4 tablespoons sesame seeds
  • Two 6-ounce (160 g) tins of tuna (preferred pole & line caught and MSC certified) in sunflower
  • oil, drained
  • 1 scallion, white and light green parts, thinly sliced into rings

Wafu Dressing

  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce

 

  1. To prepare the wakame: Put the wakame in a bowl with 2 cups (½ L) of boiling water and leave to soak for 10 minutes. Drain the seaweed in a colander for 5 minutes, cut into ¾-inch (2 cm) pieces, and leave to cool.
  2. Cook the noodles according to the package directions.
  3. Lightly toast the sesame seeds in a dry frying pan until golden. Set aside.
  4. To make the dressing: Whisk the sesame oil, canola oil, rice wine vinegar, mirin, and soy sauce in a bowl. Set aside.
  5. Drain the noodles in a colander, transfer to a bowl, and stir through the wakame and three quarters of the dressing. Divide the noodles between two bowls. Top each portion with tuna, sprinkle with the scallion and sesame seeds, and then drizzle with the rest of the dressing. Serve immediately.

Like this recipe as much as we do? Click here to buy a copy of "The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious."

 


Bart Van Olphen

MORE FROM Bart Van Olphen


Related Topics ------------------------------------------

Bart Van Olphenis Fish Food Noodles Pasta Recipes Tuna