Japanese-Style Tuna Noodle Salad

1. Rehydrate Wakame

Start by rehydrating the wakame seaweed in a small bowl of water for about 10 minutes, or until it has fully expanded and feels tender. Once it's ready, drain it using a colander and set aside.

2. Cook Udon Noodles

Cook your udon noodles in a pot of boiling water as per the package's instructions. After they're cooked, drain them well.

3. Prepare Dressing

While the noodles are boiling, prepare the dressing by whisking together the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce, and sweet miso in a measuring cup or bowl.

4. Toast Sesame Seeds

In a small skillet, toast the sesame seeds over medium heat until they turn lightly brown and release their aromatic scent. This toasting process intensifies their flavor, which will add a delightful crunch and nuttiness to your salad.

5. Toss Noodles with Dressing

Once the noodles are drained, transfer them to a large serving bowl and toss with the rehydrated wakame and three-quarters of the dressing you prepared.

6. Garnish and Serve

Finally, top the noodles with the drained tuna, adding an extra drizzle of the remaining dressing. Garnish with sliced scallions and a sprinkle of furikake or toasted sesame seeds for a visually appealing and flavorful finish.