A large bowl of salad makes a great lunch or dinner on a hot summer day. With this Chinese tuna vermicelli salad, you will have a healthy and satisfying salad experience.
There are various types of vermicelli. For this recipe I used Chinese rice vermicelli, which is thin and white in color. Actually, it becomes almost transparent after cooking. There are also thicker and more yellowish types of it, but in Chinese cuisine it is usually white. In markets they may be relatively higher in price, but my husband bought a pack of 8 x 50 gr from a Chinese shop with a price tag of 0.99! That’s cheaper than water, yeah?
You can see them in the photos, but using chopsticks may or may not be wise to eat this salad. My husband has been in China and Japan many times, so he is not bad at using chopsticks. But actually I have to confess that I couldn’t manage it. For me, a fork is always better than those chopsticks. So, I am afraid to mislead you to use them and spoil your meal.
For a stronger Asian flavor, I added some soy sauce before eating my Chinese tuna vermicelli salad. You can also use some fish sauce or vinegar. For those who like it hot, a little wasabi instead of chili may also be a great idea.
This is a really healthy salad recipe with different veggies and fish, and with no sugar content. I think the reason why Asian people live longer lies beneath eating a lot of fish. So, it is a good idea to include fish into your diet as much as possible. This Chinese tuna vermicelli salad is good way to do it. You can also substitute tuna with salmon or anchovies, or whatever you like. 盂兰盆胃口好!
Serves 2
Chinese Tuna Vermicelli Salad. A healthy and satisfying salad experience.
15 minPrep Time
15 minTotal Time
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Ingredients
- 1 cup carrot (grated)
- 1 cup zucchini (grated)
- 1 lemon
- 1 cup roasted peanut
- 7 Oz tuna (canned)
- 2 tbsp olive oil
- 1 tsp sessame seeds
- 100gr vermicelli
- 2 tbsp soy sauce
- 1 small chili
- Salt to taste
Instructions
- Cook vermicelli according to package instructions
- Squeeze ½ lemon after grating the carrot
- Squeeze ½ lemon after grating the zucchini
- Drain the extra oil of tuna
- Place all ingredients in a bowl
- Top with sessame seeds and chili slices
- Add soy sauce and olive oil
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