Ingredients
- 1 tin 85gr tuna in oil
- 2 teaspoons red Thai curry pasye
- 3 kaffir lime leaves, thinly sliced
- 1 green chilli , thinly sliced
- 1 teaspoon white pepper
- 1 teaspoon fish sauce
- Half a mango, sliced
- Half an avocado, diced
- One small red capsicum, sliced
- One small cucumber, sliced into batons
- One green chilli, sliced
- Two tablespoons roasted peanuts, crushed
- One “cake” vermicelli noodles, soaked
- One tablespoon lime juice
- One tablespoon soy sauce
- One teaspoon sugar
- One tablespoon fish sauce
- One garlic clove crushed
- Iceberg lettuce trimmed into cups
- Lime edges to serve
- Two tablespoons bread crumbs
- One Grated lime zested
Method
- Add tuna, kaffir lime leaves, red curry paste, bread crumbs, egg, pepper, fish sauce, grated lime zest and sliced green chilli in a bowl and mix.
- Fry two tablespoons of tuna fritters at a time in vegetable oil for three minutes on each side or until golden. Drain on kitchen towel.
- To make salad, mix together sliced mango, cucumber, capsicum and chilli with vermicelli noodles. Add roasted peanuts.
- To make dressing, add one tablespoon of light soy sauce to one tablespoon of lime juice and one teaspoon of caster sugar. Add roasted peanuts to taste (approximately one teaspoon). Taste, and add to noodle salad.
- Toss noodle salad, add into base of lettuce cup and top with fried fish cakes and serve.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
