Asian Tuna Salad
|170g or 184g |
|1 can |
|Ocean's Solid Albacore Tuna, drained |
|125ml ||½ cup |
|Fresh Lime Juice (2 large limes) |
|75ml ||¼ cup ||Fresh Cilantro, finely chopped |
|1 tbsp |
|White Sugar |
| 15ml || 1 tbsp. |
Fresh Ginger, minced
|Jalapeño, seeded and minced |
| 450g || 1 pkg || Dried Rice Noodles |
| 1 || 1 || Large Carrot, shaved into ribbons |
| 1 || 1 || Cucumber, seedless diced into ½ inch dice |
| 5 ||5 || Medium Radishes, thinly sliced |
| 125ml || ½ cup || Fresh Mint leaves, chopped |
Adding ½ cup salted peanuts can enhance the flavour of this dish.
- In a small bowl combine the lime juice, cilantro, sugar, ginger, garlic and jalapeño and let sit for at least 10 minutes to marry the flavours.
- In a large pot of salted water bring to a boil and cook the rice pasta for 4 minutes, drain and rinse noodles with cold water. Let the noodles rinse or stand until cool, then drain again.
- On a large platter or bowl, combine the drained noodles with the carrot, cucumber and radishes.
- Toss salad with dressing, then flake tuna and mint leaves over the salad and garnish with peanuts, if desired.
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