Tuna Noodle Salad with Wafu Dressing from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to

Ingredients

• Two 6-ounce (160 g) tins of tuna in sunflower oil, drained
• 2 tablespoons canola oil
• 7 ounces (200 g) udon noodles
• 4 tablespoons sesame seeds
• 2 tablespoons rice wine vinegar
• ¼ cup (6 g) wakame
• 2 tablespoons sesame oil
• 1 scallion, white and light green parts, thinly sliced into rings
• 1 tablespoon mirin
• 1 tablespoon soy sauce