Dinner recipe
Speedy pescatarian rice noodle salad with tuna, cucumber, carrot, spring onions, lime, coriander, and soy dressing.
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Ingredients
large bowl, kettle, colander, grater, knife, chopping board
Method
Drain the tuna and flake it into large pieces, cut the cucumber into thin half-moons, grate the carrots, slice the spring onions, chop the coriander, and halve the limes.
Boil the kettle, cover the rice noodles with boiling water for 5 minutes until flexible, then drain and rinse under cold water.
Whisk the reduced-salt soy sauce, maple syrup, 1 tablespoon vegetable oil, the lime juice, and black pepper in a large bowl.
Add the drained rice noodles, cucumber, carrots, spring onions, and half the coriander to the dressing, then toss for 1 minute until glossy.
Gently fold through the tuna so the flakes stay visible rather than breaking into the noodles.
Divide between bowls and finish with the remaining coriander and extra lime wedges for squeezing over.
