Name: Vermicelli Salad with Spicy Tuna
Prep time: 35 min
Cook time: 3 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 2 cans (7 oz/198 g each) oil-packed tuna, drained; 3 tbsp (45 ml) mayonnaise; 1 tbsp (15 ml) red curry paste, or more to taste; 1/4 cup (60 ml) lime juice; 3 tbsp (45 ml) fish sauce; 2 tbsp (30 ml) vegetable oil; 1 tbsp sugar; 2 carrots, julienned; 1/2 lb (225 g) rice vermicelli; 1 romaine lettuce heart, thinly sliced; 1 mango, ripe but firm, diced; 2 green onions, thinly sliced; 1/2 cup (20 g) cilantro stems and leaves, finely chopped; 1/2 cup (15 g) mint leaves, finely chopped; Lime wedges, for serving (optional)

Preparation

Tuna
- In a bowl, combine all of the ingredients. Season lightly with salt and pepper. Set aside.
Salad
- In a large bowl, whisk together the lime juice, fish sauce, oil and sugar. Add the carrots. Season lightly with salt. Mix well. Let marinate while you cook the vermicelli.
- In a pot of lightly salted boiling water, plunge the vermicelli. Remove from the heat and let sit for 3 minutes or until tender. Drain and rinse under cold running water. Drain well. Cut the vermicelli into three shorter pieces.
- Add the vermicelli, tuna and remaining ingredients, except for the lime wedges, to the bowl of carrots. Mix well. Adjust the seasoning.
- Serve the salad in shallow bowls. Serve with lime wedges.

Vermicelli Salad with Spicy Tuna

Categories

Ingredients

Tuna

Salad

Preparation

Tuna

Salad

Personal Note

To help you with this recipe

RICARDO Silicone Whisk