Thai Tuna Soba Crunch Salad

• 150 g light tuna in water, drained — Canned light tuna in water, drained
• 70 g dry soba noodles — Dry Japanese soba noodles
• 100 g green cabbage, finely shredded — Raw green cabbage
• 100 g cucumber, cut into matchsticks — Cucumber with peel
• 70 g carrots, cut into matchsticks — Raw carrots
• 15 g natural peanut butter — Natural peanut butter
• 18 g lime juice — Fresh lime juice
• 12 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 3 g toasted sesame oil — Toasted sesame oil

Method

1. 1Boil and chill the sobaBoil soba in a saucepan of unsalted water for the package minimum, about 5 minutes, until tender with a resilient center. Drain.5 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse under cold water for 45 secondsRinse under cold water for 45 seconds, and shake very dry.45 secLook for: Noodles are cold, separate, and chewy with no starchy film.Safety: Drain boiling water away from your body and use a clean colander.
3. 3Measure ingredients: Whisk the peanut-lime dressingMeasure peanut butter, lime juice, reduced sodium soy sauce, and sesame oil 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 peanut-lime dressingWhisk peanut butter, lime, soy sauce, sesame oil, and 20 g cold water until completely smooth.45 secLook for: The dressing is glossy and pourable with no peanut streaks.Safety: Declare peanut, soy, wheat, and sesame.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Build the crunch saladToss chilled soba, cabbage, cucumber, carrot, and all dressing for 60 seconds, then fold in the drained tuna in large flakes.1 minLook for: Every noodle is lightly coated and tuna remains in distinct pieces.Safety: Use tuna from an intact can and refrigerate promptly.
7. 7Prepare the serving area — part 2Set out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Rest and serveChill the assembled salad for 5 minutes, toss once more, and transfer the complete serving to a bowl.5 minLook for: Dressing clings without pooling and vegetables remain crisp.Safety: Keep the tuna salad at 40°F or colder.