Tuna Vietnamese-Style Rice Noodle Salad

Meal Type: Salads

Main course or gourmet lunch to go the next day, this will be a well-loved recipe in your home.

Ingredients

  • 1 can (120g) Ocean’s No Drain Flaked Light Tuna In Water
  • ½ cup fresh lime juice
  • ¼ cup finely chopped cilantro
  • 1 tbsp white sugar
  • 1 tbsp fresh minced ginger
  • ½ jalapeño, seeded and minced
  • 1 cup dried rice noodles, 1/4-inch thick
  • 8 cups iceberg lettuce, thinly chopped
  • 1 large carrot, shaved into ribbons
  • 1 seedless cucumber, diced into 1/2-inch cubes
  • 5 medium radishes, thinly sliced
  • ½ cup fresh mint leaves

Directions

  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.

Tips and Tricks

Garnish with ½ cup of chopped peanuts.

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