Tuna Vietnamese-Style Rice Noodle Salad
Main course, or gourmet lunch to go the next day, this will be a well loved recipe in your home.
|1 can (100 g) ||Gold Seal No Drain Flaked White Tuna |
|1/2 cup |
|fresh lime juice |
|1/4 cup |
|finely chopped cilantro |
|1 tbsp ||white sugar |
|1 tbsp ||fresh minced ginger |
|jalapeño, seeded and minced |
|1 cup ||dried rice noodles ¼ inch thick |
|8 cups ||iceberg lettuce, thinly chopped |
|large carrot, shaved into ribbons |
| 1 |
|seedless cucumber, diced into ½ inch dice |
|5 ||medium radishes, thinly sliced |
|1/2 cup |
| fresh mint leaves |
Garnish with ½ cup of chopped peanuts.
- In a small bowl combine the lime juice, cilantro, sugar, ginger, garlic and jalapeño and let sit for at least 10 minutes to calm the garlic taste down.
- In a large pot of well salted water bring to a boil and cook the rice noodles for 4 minutes, drain and rinse with cold water.
- On a large platter or bowl, combine the noodles with the lettuce, carrot, cucumber, radishes and mint leaves.
- Flake tuna over salad and toss with dressing.
Prep: 25 mins
Total: 45 mins
|Nutritional Values |
|1 g |
|Sat Fat ||.08 g |
|Carbs ||19 g |
|Protein ||6 g |
|Fibre ||4 g |
|Cholesterol ||7 mg |
|Sodium ||54 mg |
|Sugar ||5 g |
|Calcium ||75 mg |
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