Vermicelli Salad with Spicy Tuna
Gone are the days of tuna sandwiches on white bread, thanks to this carefully thought-out cold salad. The fish in this recipe is paired with rice vermicelli, pickled julienned carrots and mango. A curry mayonnaise also adds a bold and surprising flavour. Generously garnished with fresh herbs, this family-friendly dish is a combination of a […]
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)
Instructions
- In a bowl, combine all of the ingredients. Season lightly with salt and pepper. Set aside.
Gone are the days of tuna sandwiches on white bread, thanks to this carefully thought-out cold salad. The fish in this recipe is paired with rice vermicelli, pickled julienned carrots and mango. A curry mayonnaise also adds a bold and surprising flavour. Generously garnished with fresh herbs, this family-friendly dish is a combination of a poke bowl and spring rolls.