Name: Chilled Soba Noodle & Seared Tuna Protein Bowl
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz soba noodles; 4 (5 oz each) sushi-grade tuna steaks; 1 large English cucumber, julienned; 2 cups shelled edamame (cooked and cooled); 1 large carrot, julienned; 4 tbsp low-sodium soy sauce; 2 tbsp rice vinegar; 2 tbsp toasted sesame oil; 2 tsp honey; 1 tbsp sesame seeds; 1/2 tsp kosher salt

Chilled Soba Noodle & Seared Tuna Protein Bowl

CookwithNewsletter

This protein-packed cold noodle bowl is inspired by the best of summer refreshment and muscle-nourishing nutrition. Silky soba noodles form a cooling base for vibrant veggies and tender slices of seared, sushi-grade tuna, delivering over 35g of protein per serving without weighing you down. The crisp julienned cucumber and carrot add crunch, while sweet edamame brings plant-based protein and color. A bright, umami-rich dressing of soy, sesame, and a hint of honey pulls everything together. It’s a composed bowl that feels light yet leaves you energized—a perfect Sunday dinner for California summer evenings.

Ingredients

Instructions

Bring a large pot of water to a boil. Cook soba noodles according to package directions. Drain, rinse thoroughly under cold water, and set aside.
Pat tuna steaks dry and sprinkle both sides with 1/2 tsp kosher salt. Heat a nonstick skillet over high heat. Sear tuna for 1 minute per side (center should remain rare). Cool slightly, then slice thinly across the grain.
Whisk together soy sauce, rice vinegar, sesame oil, and honey in a small bowl to make the dressing.
Arrange the chilled soba noodles in 4 wide bowls. Top each with cucumber, carrot, edamame, and sliced seared tuna.
Drizzle dressing over each bowl and sprinkle with sesame seeds. Serve immediately, garnished with extra veggies if desired.