Spicy Tuna Vermicelli Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A chilled vermicelli salad tossed with a spicy tuna mixture and fresh vegetables. Quick soak vermicelli, mix with a zingy chili-tuna blend, shredded carrots, and diced cucumber. Light dressing with lime, garlic, and a hint of ginger adds brightness. No nuts, dairy, or gluten. Ready in under 40 minutes, serves 4 to 6.
Prep:
25 min
Cook:
13 min
Total:
38 min
Servings:
4-6 servings
#salad
#dinner
#healthy
#gluten-free
#quick-meals
Vermicelli soaked, not boiled. Tuna chunked, then spiced up. Carrot strips, cucumber bits crunched fresh. Lime juice sharp, zingy, punches through the soft noodles. Garlic and ginger add warmth, a little heat. No dairy, no gluten, no nuts. Easy, fast, light. A salad but filling. Feeds four to six with ease. Tossed not stirred aggressively; noodles fragile. Cool flavors, fresh crunch, spicy heat balanced. Eat as is or chill for a bit. Quick lunch or light dinner kind. No fuss, minimal cleanup. Change chili intensity to push heat up or down. Swap soy sauce for coconut aminos avoids gluten. Bright colors, sharper taste. Ideal when time’s short but flavor wanted.
Ingredients
- 120 grams rice vermicelli noodles, soaked and drained
- 1 can (160 grams) chunk light tuna in water, drained
- 1 medium carrot, julienned
- 1/2 medium cucumber, diced small
- 3 tablespoons lime juice
- 1 tablespoon soy sauce substitute (coconut aminos)
- 1 teaspoon chili garlic paste
- 1 small knob fresh ginger, finely grated
- 2 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 1 teaspoon toasted sesame oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 small red chili, thinly sliced (optional, for garnish)
- 1 tablespoon chopped scallions
About the ingredients
Using rice vermicelli gives a lighter texture than regular pasta. Soaking in hot water just until tender avoids mushiness later. Chunk light tuna in water keeps it lean; oil-packed can overwhelm. Replaced soy sauce with coconut aminos for gluten-free. Added fresh ginger gives a sharper aromatic punch missing in usual preparations. Garlic always wakes up flavors; better minced fresh than powder. Sesame oil toasted for a nutty depth without allergens. Carrot julienned thinly to blend better and add slight crunch, cucumber diced small so it integrates without watering down. Lime juice not bottled, preferably fresh for best acidity. Red chili thin sliced optional but adds color and heat contrast. Fresh scallions finish the salad with a mild onion note. Season to taste at the end; no one size fits all with spice levels.
Method
- Soak vermicelli noodles in hot water for 8 to 10 minutes until softened but not mushy. Drain well and rinse under cold water. Set aside to cool completely.
- In a bowl, mix lime juice, chili garlic paste, minced garlic, grated ginger, soy sauce substitute, sesame oil. Stir to blend. Taste for balance, add salt or pepper if needed.
- Flake drained tuna into a mixing bowl. Toss with prepared marinade until combined well.
- Add julienned carrot and diced cucumber, stir gently to coat evenly.
- Fold cooled vermicelli noodles in. Toss lightly so noodles don’t break.
- Sprinkle chopped cilantro and scallions on top. Garnish with thin red chili slices if desired.
- Refrigerate for at least 10 minutes to meld flavors or serve immediately chilled.
- Adjust seasoning before serving. Extra lime juice or chili paste can be added per taste.
Cooking tips
Start by soaking vermicelli briefly in hot water, careful not to over-soften. Drain and rinse to stop cooking, then chill if possible. Meanwhile, mix marinade thoroughly—combining acidity, spice, and aroma. Flaking tuna evenly in marinade helps distribute flavor, avoid clumps. Add vegetables last for texture contrast. Fold in delicate noodles gently to keep strands intact. Toss lightly, evenly. Garnish fresh herbs and chili slices on top, not stirred in, to keep brightness. Chill salad minimum ten minutes but no longer than an hour to keep crispness of veggies. Adjust with extra lime or chili paste just before serving if needed. Serve cold or room temperature, not warm. Easy to prepare ahead but best fresh for crunch and vibrancy.
Chef's notes
- 💡 Soak vermicelli until just tender. Hot water, 8-10 minutes. Drain well. Rinse cold. This keeps texture light. Too long makes mush. Drain, rinse. Important step here. Avoid issues later.
- 💡 Mix marinade well. Combine lime juice, chili garlic paste, ginger, soy sauce substitute, oil, garlic. Balance the flavors. Adjust salt and pepper. This mixture adds depth. Tuna needs proper coating. Flake it evenly.
- 💡 Add veggies last. Julienne carrots, diced cucumbers are key. Fold them in gently. Keep noodles intact. Light toss, not aggressive. The crunch is essential. Freshness maintains appeal. Balance is critical in salads.
- 💡 Chill for 10 minutes minimum. Allows flavors to meld. Keep expecting freshness. If sitting too long, veggies might lose crunch. Ideally, serve cold or room temperature. Adjust taste at last moment.
- 💡 Minimize overload of flavors. Red chili garnish brightens dish but optional. Scallions finish off with mild onion touch. Extra options to change spice level. Choose your intensity for heat.
Common questions
Can I use a different noodle?
Yes, other noodles possible. Ensure they are rice-based for texture. Avoid heavy sauces. Stick with lighter options.
What if I don’t have coconut aminos?
Use tamari or diluted soy sauce. Both alternatives work, but check for gluten-free. Adjust taste as needed.
Is this recipe good for meal prep?
Yes, but store separately. Keep noodles, tuna mix, and veggies distinct. Reassemble when ready for best texture.
How long can I store leftovers?
Keep in fridge, max 2 days. Veggies lose crunch after that. Fresh is better. Check before consuming.
