Tuna, Avocado and Wasabi Noodle Salad
Cooking time
30
Portions
2
Light and satisfying, this Japanese-style noodle salad combines cooked noodles, canned tuna, ripe avocado and green peas for a quick lunch or dinner. A lemony mayonnaise with a hint of wasabi brings bright, spicy depth to the dish. Ready in minutes.
Caloric content: 450kcal
Ingredients
Cook the noodles
Cook 100 g Japanese noodles according to the package instructions in salted water. Drain and rinse under cold water to stop the cooking, then toss with 1 tbsp olive oil to prevent sticking.
Prepare the avocado
Halve the avocado, remove the pit and scoop out the flesh. Cut into large chunks or slices and lightly brush or squeeze with lemon juice to slow browning.
Prepare the tuna and peas
Open the can of tuna and drain off the liquid. If using frozen peas, thaw them first; fresh or canned peas can be used as is.
Make the dressing
In a small bowl, combine 50 g mayonnaise with the juice and zest of half a lemon and 1/2 tsp wasabi powder. Whisk until smooth and taste for salt, adjusting if needed.
Toss the salad
In a large bowl, combine the cooled noodles, peas, sliced scallions, avocado pieces and tuna. Add 1 tbsp pumpkin seeds, drizzle with the dressing and gently toss to combine without mashing the avocado. Adjust salt and serve immediately.
Serve the salad immediately so the avocado stays green; if needed, squeeze a little extra lemon over it. Store leftovers in an airtight container in the refrigerator for up to 24 hours. For variation, swap the tuna for canned salmon or add a piece of roasted fish to change the flavor.
