Vermicelli Bowl with Chili-Infused Tuna Bites
Servings
2
servingsPrep time
30
minutesCooking time
10
minutesThis vermicelli bowl, packed with veggies, crispy tuna cakes, and spicy mayo, is super tasty!
Ingredients
- Tuna Bites
240g of Clover Leaf’s flaked light tuna in olive oil & chili pepper (3x80g)
½ cup panko breadcrumbs
1 egg
6 tablespoons all-purpose flour
2 green onions, sliced
2 cloves garlic, minced
Zest of 1 lime
½ inch piece of grated ginger
½ teaspoon salt
Olive oil for cooking
- Bowl
100g rice vermicelli (2 small packages)
⅓ English cucumber, sliced into half-moons
1 small carrot, cut into sticks
2 radishes, cut into sticks
A few Boston lettuce leaves, sliced
Spicy mayonnaise, for garnish*
Mint leaves, for garnish
- Sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
4 tablespoons lime juice
1 tablespoon granulated sugar
1 teaspoon garlic chili sauce
Instructions
- Prepare the tuna bites by combining all the ingredients in a large bowl: tuna, breadcrumbs, egg, all-purpose flour, green onions, garlic cloves, lime zest, ginger, and salt.
- Using your hands, form 10 equal-sized balls. Place them on a plate in the fridge until ready to cook.
- Cook the rice vermicelli according to package instructions. Rinse under cold water.
- Prepare the sauce by combining all the ingredients in a mason jar: soy sauce, fish sauce, lime juice, granulated sugar, and garlic chili sauce. Close and shake well.
- Pour half of the sauce over the cooked vermicelli and mix well.
- In a skillet over medium heat, add a little olive oil. Cook the tuna bites for 2-3 minutes on each side.
- Assemble the bowls by adding the vermicelli to the bottom. Top with sliced cucumber, carrot sticks, radish sticks, sliced lettuce, and tuna bites.
- Drizzle with the remaining sauce. Garnish with a little bit of spicy mayonnaise and mint leaves.
