Tuna noodle salad with wafu dressing | Marine Stewardship Council

Ingredients

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