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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
seedless cucumber, diced into ½ inch dice
5 medium radishes, thinly sliced
1/2 cup
 fresh mint leaves
  • Chef's Tips

    Garnish with ½ cup of chopped peanuts.


    1. 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.
    2. 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.
    3. On a large platter or bowl, combine the noodles with the lettuce, carrot, cucumber, radishes and mint leaves.
    4. Flake tuna over salad and toss with dressing.
  • YIELD:

    Serves 6


    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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