Spicy Tuna , Noodle Salad
April 2021
I have a beautifully simple Japanese bowl that I use for this spicy cold salad. I am convinced it alters the taste when you have lovely china toeat from!
Adjust the ingredients depending on what you have and finish with the herbs and nuts. Use tuna from a jar or can, either works well, or you can also use salmon if you prefer.
Ingredients - Serves 1
2 spring onions, finely chopped
1 packet shirataki or konjac noodles (approx. 170g/6oz drained weight)
2.5cm (1in) fresh ginger, peeled and grated
a little finely chopped green or red chilli, to taste, or a pinch of chilli flakes
juice of one lime
1 tablespoon fish sauce
1–2 teaspoons tamari or dark or light soy sauce
a small bunch of coriander, roughly chopped, stems finely chopped (optional)
1 small carrot, scrubbed and grated
100g (4oz) canned or jarred tuna, drained weight
1 tablespoon peanuts or toasted black or white sesame seeds (optional)
Put the spring onions in a bowl of cold water and leave to soak for 5 minutes to reduce their potency.
Rinse the noodles in a sieve in cold water and leave to drain.
Mix the ginger, chilli, lime juice, fish sauce and tamari together in a mixing bowl. Add the coriander, carrot, drained spring onions and noodles and toss through. Then add the tuna and gently stir though.
Transfer to a bowl and top with the nuts or seeds, if using.
This recipe is from ‘The 30 Minute Diabetes Cookbook’ published by Kyle Books, buy it HERE.
