Tomato and Tuna Salad Udon
A refreshing udon salad with tuna, tomato, and fresh vegetables, finished with sesame ponzu dressing. Light, colorful, and ready in 10 minutes.
Ingredients (Serves 2)
- 2 packs udon noodles (440g)
- 1 tomato (170g), cut into 1.5cm cubes
- 3 lettuce leaves (87g), shredded into 1cm strips
- 10g sprouts (e.g., radish or broccoli)
- 1 can tuna (70g), drained
Kewpie Deep-fried Sesame with Ponzu Sauce Dressing, to taste
Instructions
- Cut the tomato into 1.5cm cubes.
- Soak lettuce in cold water to crisp, then drain and cut into 1cm strips.
- Cook udon noodles according to package instructions. Rinse under cold water, chill, and drain thoroughly.
- On serving plates, layer lettuce, then noodles. Top with tomato and drained tuna. Add sprouts and drizzle with Kewpie Deep-fried Sesame with Ponzu Sauce Dressing.
Tips
- Make sure the noodles are well-drained to keep the salad crisp.
- This dish is also great for meal prep—keep dressing separate until serving.
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