Today's Healthy Recipe

Hanoi-Style Tuna Patty Salad Recipe

 Ingredients

• 1 1/4 pounds tuna, yellow fin, sushi-grade

• 1/4 cup(s) scallion(s) (green onions), finely chopped
• 3 tablespoon onion(s), red, finely chopped
• 1 tablespoon ginger, fresh, minced
• 2 teaspoon fish sauce
• 1 tablespoon soy sauce, reduced-sodium
• 1 teaspoon sugar, brown
• 1/2 teaspoon pepper, black ground
• 1/2 cup(s) water
• 3 tablespoon fish sauce
• 2 tablespoon sugar, granulated
• 2 tablespoon vinegar, rice, or cider vinegar
• 2 tablespoon lime juice
• 1 tablespoon ginger, fresh, minced
• 1 clove(s) garlic
• 12 ounce(s) rice noodles, thin rice noodles or thin rice sticks
• 6 cup(s) lettuce, romaine, shredded
• 2 cup(s) sprouts, mung bean
• 2 medium carrot(s), julienned or grated
• 1/2 medium cucumber(s), English, thinly sliced
• 1 small onion(s), red, thinly sliced
• cilantro, fresh, sprigs for garnish, or mint and/or Asian basil

Preparation

1. To prepare tuna: With a large chef's knife, chop tuna using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces.

2. Place the tuna, scallions, onion, ginger, 2 teaspoons fish sauce, soy sauce, brown sugar and pepper in a large mixing bowl. Gently combine, without over mixing, until evenly incorporated. Cover and refrigerate while you prepare the rest of the salad or up to 12 hours.

3. To prepare salad: Combine water, 3 tablespoons fish sauce, granulated sugar, vinegar, lime juice, ginger and garlic in a large bowl; stir until the sugar is dissolved. Reserve 1/2 cup of the dressing in a small bowl.

4. Bring a large saucepan of water to a boil. Add rice noodles and stir to separate well. Boil until soft but still resilient, 2 to 5 minutes or according to package directions. Drain and rinse the noodles under cold running water. Drain well, transfer to a medium bowl and toss with 2 tablespoons of the reserved dressing.

5. Add lettuce and bean sprouts to the dressing in the large bowl; toss to coat. Divide the mixture among 6 shallow serving bowls. Top with equal portions of the noodles.

6. Form the tuna mixture into 6 patties, about 3/4 inch thick. Coat a large nonstick skillet with cooking spray and place over medium heat (see Grilling & Broiling Variations). Add the patties and cook until firm to the touch, 2 to 3 minutes per side.

7. Place a tuna patty on top of each salad and drizzle each portion with some of the remaining dressing. Serve with a platter of carrots, cucumber, red onion and herbs and let diners choose their own garnishes.

Grilling & Broiling Variations: Preheat grill to medium-high or preheat broiler. Oil the grill rack (see Tip) or coat a broiler pan with cooking spray. Cook patties until firm to the touch, 2 to 3 minutes per side.

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins