Ginger Tuna Soba Salad

• 140 g canned light tuna in water, drained — Canned light tuna in water, drained
• 65 g dry soba noodles — Dry Japanese soba noodles
• 80 g cucumber, cut into matchsticks — Cucumber with peel
• 45 g carrot, cut into matchsticks — Raw carrots
• 15 g scallion, thinly sliced — Raw scallion
• 6 g fresh ginger, grated — Fresh ginger root
• 14 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 18 g rice vinegar — Unseasoned rice vinegar
• 5 g pure maple syrup — Pure maple syrup
• 7 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Cook and rinse the sobaBoil the soba in a saucepan according to its package, about 5 minutes, until tender with a slight bite. Drain.5 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse under cold water for 30 secondsRinse under cold water for 30 seconds, and shake very dry.30 secLook for: The soba is cool, separate, and no longer tacky on the surface.Safety: Handle boiling water carefully and verify the package because soba thickness varies.
3. 3Measure ingredients: Whisk the ginger dressingMeasure ginger, reduced sodium soy sauce, rice vinegar, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the ginger dressingWhisk ginger, soy sauce, vinegar, maple syrup, and 10 g cold water for 30 seconds.30 secLook for: The dressing is clear, aromatic, and balanced without undissolved syrup.Safety: Declare soy and wheat and keep the dressing chilled.
5. 5Measure ingredients: Dress the noodlesMeasure dry soba noodles, cucumber with peel, carrots, scallion, and ginger using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Dress the noodlesToss cold soba, cucumber, carrot, scallion, sesame, and two-thirds of the ginger-soy dressing for 45 seconds.45 secLook for: Noodles are lightly glossy, and the cucumber and carrot remain crisp.Safety: Wash the cucumber, carrot, and scallion and use clean utensils after draining the noodles.
7. 7Add tuna and restFlake tuna over the noodles, spoon on the rest of the dressing.Look for: The full resting or chilling time is complete.
8. 8Rest the salad in the refrigerator for 5 minutesRest the salad in the refrigerator for 5 minutes before serving.5 minLook for: The tuna stays in large flakes and the dressing does not pool.Safety: Use tuna from an intact can and keep the salad at 40°F or colder.