Rice Noodle Tuna Salad Ww 5 Pnts Recipes

Steps:

• The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
• Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

Steps:

• Cook pasta in a pot of salted boiling water until just beyond al dente, about 7 to 9 minutes, and cool under cold running tap water. Drain and reserve.
• In a small saucepan, bring 2 cups of water and ½ teaspoon salt to a boil over high heat. Blanch snow peas until just tender but still snappy, about 1½ minutes, and transfer to an ice bath to cool. Drain and slice lengthwise into strips about ¼-inch thick. Reserve.
• Season tuna with remaining salt and the pepper. Heat 1 tablespoon oil in a 9-inch skillet or sauté pan over high heat; when it shimmers, sear tuna, about a minute and a half on each side. Drain tuna on a plate lined with paper towel, then cut into pieces about ¾-inch long and ¼-inch wide, and reserve.
• Whisk remaining oil with ginger juice, rice wine vinegar, soy sauce, sesame oil and mirin, if using. In a large serving bowl toss pasta with dressing. Add snow peas and tuna. Sprinkle with black sesame seeds and scallions and toss thoroughly to combine. Season with salt and black pepper to taste. Refrigerate covered, or serve immediately.

Steps:

• Combine sweet chili sauce, fish sauce, lime juice and brown sugar in a jug.
• Set aside.
• Place rice noodles into a large bowl.
• Cover with boiling water and allow to stand for 3 minutes
• Add snow peas and sugar snap peas and stand for a further 2 minutes
• Drain and allow to cool.
• Add coriander, tuna and dressing.
• Toss until well combined.
• Serve.