When you need dinner in a hurry, these tuna noodles are a great one to have up your sleeve. Made with a few simple ingredients, they're creamy, savory with a kick of heat, and are ready in just 15 minutes from start to finish.
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Flat noodles are tossed with canned tuna and a creamy garlic-chili sauce, then finished with toasted nori. It's a simple, satisfying, all-in-one meal that tastes delicious.
I came up with this version of tuna noodles when I had some canned tuna and flat noodles on hand and wanted to make a quick meal. The combination came together so well that it's now one of my favorite ways to enjoy tuna and noodles.
Why You'll Love This Recipe
- Quick and easy: Ready in just 15 minutes, including the time to boil the noodles, making it perfect for a busy day.
- Flavorful sauce: Mayonnaise, soy sauce, and a quick chili-garlic oil come together to make a creamy, savory sauce that pairs beautifully with the tuna and toasted nori. It also coats the noodles nicely.
- Easy to customize: Adjust the amount of chili flakes to make the noodles as mild or spicy as you like.
- Budget-friendly: Canned tuna and noodles make this an affordable meal.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
Noodles: Thicker, wider noodles work best for this recipe. Flat noodles and wide, ribbon-like knife-cut wheat noodles are my favorites, but udon and ramen work well too. Avoid thin wheat noodles or vermicelli-style noodles.
Canned tuna: I used tuna flakes packed in water and drained them. If using tuna packed in oil, drain and flake before adding.
Mayonnaise: Whole egg mayonnaise is my favorite, but regular mayonnaise can also be used.
Light soy sauce: Use light or regular soy sauce. Dark soy sauce is thicker and darker, so if using it, use half the amount.
Neutral oil: I used canola oil, but any neutral-flavored cooking oil like vegetable, sunflower, avocado, or peanut oil can be used.
Garlic: Fresh minced garlic is a key component of the sauce and adds a lovely flavor.
Chili flakes: I used Korean chili flakes (gochugaru), but regular red chili flakes can also be used. Adjust the amount to taste.
Sesame seeds: White sesame seeds add a subtle nutty flavor.
Toasted nori: Dried Japanese seaweed sheets with a savory, slightly salty flavor. It pairs especially well with the tuna and noodles.Â
Instructions (Step-By-Step)
1. Cook the noodles: Boil the noodles in salted water until al dente. Drain well.
2. Make the chili-garlic oil: Add the minced garlic, chili flakes, sesame seeds, and green onion to a pan or heatproof bowl. Heat the oil in a small pan until hot. Carefully pour the hot oil over the mixture and stir.
3. Make the creamy sauce: Add the mayonnaise and light soy sauce. Mix until smooth and well combined.
4. Add the tuna: Add the drained tuna and gently stir to combine.
5. Toss with noodles: Add the cooked noodles and toss until evenly coated with the sauce.
6. Add the nori: Crush the toasted nori into small pieces and sprinkle over the noodles. Gently toss to combine.
7. Serve: Serve immediately, topped with a little extra green onion and sesame seeds, if desired.
Tips
- Cook the noodles al dente: Avoid overcooking the noodles, as they can become soft and break when tossed with the sauce.
- Use hot, not smoking, oil: The oil needs to be hot enough to bring out the flavors of the garlic, chili flakes, sesame seeds, and green onion, but not so hot that it burns them.
- Use wider noodles: Thicker, wider noodles hold the sauce better and give you a more satisfying bite.
- Drain the tuna: Drain the canned tuna before adding it so it doesn't add excess liquid to the sauce.
- Adjust the heat: Reduce or increase the chili flakes according to your preference, or leave them out if you're sensitive to heat.
More Easy Noodle Recipes
Serving Suggestions
These tuna noodles are satisfying on their own, but you can also serve them with:
- Green salad: A simple green salad adds a fresh, crisp contrast to the creamy noodles.
- Steamed vegetables: Broccoli, edamame, or other steamed vegetables make a great side.
- Extra toppings: Add sliced green onion, sesame seeds, or extra toasted nori.
Storage
These noodles taste best when served immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a pan over low heat. You may need to add a dash of water to loosen the noodles.
FAQs
Absolutely. Cook the tuna until done, then flake it before adding to the noodles.
Yes, you can. The flavor will be slightly different, but the hot oil still brings out the flavors of the garlic, green onion, and sesame seeds, while the mayonnaise and soy sauce add plenty of savory richness to the noodles.
It's completely normal for the noodles to absorb some of the sauce as they sit. If you prefer them a little saucier, reserve 1-2 tablespoons of the noodle cooking water, add it to the sauce, and mix well before tossing with the noodles.
Yes, you can skip the nori if you don't have it on hand. The noodles will still be delicious.Â
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
15-Minute Tuna Noodles
Ingredients
- 1 block 100 g / 3.5 oz flat noodles
- 60 g 2.1 oz canned tuna drained
- 1½ tablespoons mayonnaise
- 1 tablespoon light soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon chili flakes or as needed
- 1 teaspoon sesame seeds
- 1 teaspoon thinly sliced green onion
- 2 tablespoons canola oil or other neutral oil
- ½ toasted nori sheet
Instructions
- Cook the noodles: Boil the noodles in salted water until al dente. Drain well.
- Make the chili-garlic oil: Add the minced garlic, chili flakes, sesame seeds, and green onion to a pan or heatproof bowl. Heat the oil in a small pan until hot. Carefully pour the hot oil over the mixture and stir.
- Make the creamy sauce: Add the mayonnaise and light soy sauce. Mix until smooth and well combined.
- Add the tuna: Add the drained tuna and gently stir to combine.
- Toss with noodles: Add the cooked noodles and toss until evenly coated with the sauce.
- Add the nori: Crush the toasted nori into small pieces and sprinkle over the noodles. Gently toss to combine.
- Serve: Serve immediately, topped with a little extra green onion and sesame seeds, if desired.
Notes
- Cook the noodles al dente: Avoid overcooking the noodles, as they can become soft and break when tossed with the sauce.
- Use hot, not smoking, oil: The oil needs to be hot enough to bring out the flavors of the garlic, chili flakes, sesame seeds, and green onion, but not so hot that it burns them.
- Use wider noodles: Thicker, wider noodles hold the sauce better and give you a more satisfying bite.
- Drain the tuna: Drain the canned tuna before adding it so it doesn't add excess liquid to the sauce.
- Adjust the heat: Reduce or increase the chili flakes according to your preference, or leave them out if you're sensitive to heat.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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