Creamy Tuna Udon Salad

1Bring a large pot of salted water to a boil. Add the udon noodles (200 g) and cook according to package instructions until tender, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

2In a small pot, bring water to a boil. Carefully add the eggs (2 large) and boil for 8-10 minutes for hard-boiled eggs (2 large). Once done, transfer the eggs (2 large) to an ice bath to cool. Peel and chop the eggs (2 large) once cooled.

3In a large mixing bowl, combine the drained tuna, mayonnaise (3 tablespoons), Dijon mustard (1 tablespoon), lemon juice (1 tablespoon), chopped green onions, (¼ cup) and season with salt and pepper. Mix well until all ingredients are combined.

4Add the cooked udon noodles (200 g) and chopped eggs (2 large) to the tuna mixture. Gently toss everything together until the noodles and eggs (2 large) are well coated with the creamy dressing.

5Taste and adjust seasoning if necessary. Serve chilled or at room temperature.