Vietnamese Tuna Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You've got to try this Vietnamese tuna salad I've been making lately. It's become my go to weeknight dinner because it comes together in under an hour with minimal effort. The fresh mint is absolutely wonderful in this, and it's not just delicious but also aids digestion and adds such a lovely brightness to the whole dish. What I love most is how affordable it is to make, plus you probably have most of these ingredients already in your kitchen. The combination of fish sauce, rice vinegar, and sesame oil creates this perfectly balanced dressing that makes simple tuna and raw vegetables taste like something special. Give it a shot and I promise you'll be making it again and again.
Ella x
Ingredients
- 400tuna
- 1red onion
- 2carrots
- 2celery
- 1cucumber
- 20mint
- 2 mlfish sauce
- 2 mlsoy sauce
- 1 gbrown sugar
- 4 mlrice vinegar
- 1 mlsesame oil
- 10sesame seeds
Detail level
Instructions
- 1
In a large bowl, combine the tuna, red onion, carrots, celery, and cucumber.
Tip: Use a fork to gently flake the tuna.
- 2
In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, and rice vinegar until the sugar has dissolved.
Tip: Adjust the sweetness to your taste.
- 3
Slowly pour the dressing over the tuna mixture and toss to coat.
- 4
Stir in the sesame oil and sesame seeds.
- 5
Sprinkle the chopped mint over the salad and serve immediately.
- 6
Garnish with additional mint and sesame seeds, if desired.
- 7
Serve on a bed of lettuce or on its own as a light and refreshing snack.
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