Ingredients
- 1 1/4 pounds tuna steaks
- 1/4 cup finely chopped scallions
- 3 tablespoons finely chopped red onion
- 1 tablespoon minced fresh ginger
- 2 teaspoons fish sauce, (see Ingredient Note)
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon freshly ground pepper
- 1/2 cup water
- 3 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 2 tablespoons rice vinegar, or cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon minced fresh ginger
- 1 small clove garlic
- 12 ounces thin rice noodles, or thin rice sticks (see Shopping Tip)
- 6 cups shredded romaine lettuce
- 2 cups mung bean sprouts
- 2 medium carrots, julienned or grated
- 1/2 English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- Sprigs of fresh cilantro, mint and/or basil (preferably Asian basil)
Description
This Tuna-patty-topped Salad, Featuring Rice Noodles, Fresh Herbs And Lots Of Fresh Vegetables, Deliciously Exemplifies The Vietnamese Approach To Healthy Eating.
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