Tuna Tomato Noodles

20250918 #breakfastdiary day 1512, 19°C/cloudy, 20min/exercise (M) An approx. 361kcal tuna tomato noodles, using Greek yogurt instead of mayo in the dressing for a healthier touch

1/2 serving somyeon (thin wheat noodles), 1t salted pollock roe, 5 cherry tomatoes, 1 can tuna, 10 perilla leaves, a little black sesame seeds, (dressing) 1T soy sauce, 1T lemon juice, 1T oligosaccharide syrup, 1T Greek yogurt

1. Mix 1T soy sauce, 1T lemon juice, 1T oligosaccharide syrup, and 1T Greek yogurt thoroughly to make the dressing. 2. Halve the cherry tomatoes and roll and slice the perilla leaves. 3. Boil the somyeon, adding cold water as it boils, then rinse in cold water. 4. Put the somyeon in a mixing bowl, add the canned tuna, cherry tomatoes, and perilla leaves, add the dressing from step 1, and mix thoroughly. 5. Plate and top with pollock roe and a little black sesame seeds.