Rice Noodle Tuna Salad Ww 5 Pnts Recipes

RICE NOODLE TUNA SALAD

Steps:

• Cook pasta in a pot of salted boiling water until just beyond al dente, about 7 to 9 minutes, and cool under cold running tap water. Drain and reserve.
• In a small saucepan, bring 2 cups of water and ½ teaspoon salt to a boil over high heat. Blanch snow peas until just tender but still snappy, about 1½ minutes, and transfer to an ice bath to cool. Drain and slice lengthwise into strips about ¼-inch thick. Reserve.
• Season tuna with remaining salt and the pepper. Heat 1 tablespoon oil in a 9-inch skillet or sauté pan over high heat; when it shimmers, sear tuna, about a minute and a half on each side. Drain tuna on a plate lined with paper towel, then cut into pieces about ¾-inch long and ¼-inch wide, and reserve.
• Whisk remaining oil with ginger juice, rice wine vinegar, soy sauce, sesame oil and mirin, if using. In a large serving bowl toss pasta with dressing. Add snow peas and tuna. Sprinkle with black sesame seeds and scallions and toss thoroughly to combine. Season with salt and black pepper to taste. Refrigerate covered, or serve immediately.

JAPANESE-STYLE TUNA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.