Adapted from a NYT Cooking recipe.
This is incredibly easy, nutritious, flavorful, and perfect for a warm summer night with little fuss.
Servings: 2
Ingredients:
5 ounces Mar Mar kelp noodles (about half the package)
2 tablespoons toasted sesame seeds
10 to 12 ounces tuna in oil, drained
2 scallions, trimmed and thinly sliced
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon soy sauce or tamari
1 teaspoon sweet miso
Chili oil, optional
Directions:
In a measuring cup or bowl, whisk to combine the sesame oil, rice vinegar, mirin, soy sauce and miso; set aside.
In a small skillet, lightly toast the sesame seeds over medium-low heat until light brown and fragrant; set aside.
Rinse the kelp noodles in a colander, then transfer to a wide, shallow serving bowl. Toss with about ¾ of the dressing and allow to marinate and absorb flavor (*tip- do this part 30 minutes ahead if you can!)
Divide the noodles among serving bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and sesame seeds. Top with chili oil if using.
* This would also be fantastic with seared fresh tuna instead of canned!
