How to Prepare Ultimate Light but Festive Kawara-Soba with Tuna

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We hope you got benefit from reading it, now let’s go back to light but festive kawara-soba with tuna recipe. You can cook light but festive kawara-soba with tuna using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Light but Festive Kawara-Soba with Tuna:

  1. You need of Sweet and salty simmered tuna.
  2. Take 185 grams of Canned tuna.
  3. Use 1 tbsp of ○Soy sauce.
  4. Take 1 tsp of ○Honey.
  5. Provide of Kinshi tamago (finely shredded thin omelette).
  6. Use 2 of ★Eggs.
  7. Prepare 1 pinch of ★Salt.
  8. You need 1 tsp of ★Honey.
  9. Take of Other:.
  10. Take 2 of bunches Soba noodles (preferably 'cha soba' [noodles flavoured with green tea]).
  11. Prepare 1 tbsp of Sesame oil.
  12. Use 2 of sheets Nori seaweed.
  13. Prepare 1 of Green onions or scallions.
  14. Take 3 slice of Lemon.
  15. Take 1/3 of worth Grated daikon radish.
  16. Prepare of Dipping sauce (1 serving).
  17. Use 1 tbsp of Mentsuyu (3x concentrate).
  18. Get 5 tbsp of Water.

Steps to make Light but Festive Kawara-Soba with Tuna:

  1. Fry the canned tuna until the liquid is evaporated, and season with the ○ ingredients..
  2. Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ★ ingredients , and cut into thin strips..
  3. Prepare the grated daikon radish, green onions, lemon, and nori seaweed..
  4. Boil the soba noodles (for half the time instructed on the package) until al dente..
  5. Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat..
  6. When they are coated with the oil, spread them evenly in the griddle, and arrange the tunna, kinshi tamago, nori seaweed, and green onions on top over medium to low heat..
  7. Squeeze the grated daikon radish by hand, and roll into balls. Place round lemon slices on top..
  8. Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish..

Heat a grill pan over medium-high heat. Sprinkle fish evenly with salt and pepper. See more ideas about recipes, cooking recipes, lunch. Whether slightly sautéed or chopped over vibrant greens, tuna is one of Cooking Light's favorite types of fish. Niçoise is typically a salad composed of tuna, tomatoes, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette.

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