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Tuna with sweet noodle salad

Tuna with sweet noodle salad

Cooking Time45 m
Ingredients14
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
The evening’s dinner starts with a noodle salad where soybeans and cucumbers can swim in a healthy, salty dressing. Then comes the strained tuna, along with avocado and coriander that is placed on just before serving. A simple right that feels fresh and a little extra luxurious without requiring a lot of work.

Ingredients

2 servings
  • Step: 1
    2 port glass
  • Step: 2
    1/2 st • forp soybeans (a 250 g)
  • Step: 3
    1/2 st gurka
  • Step: 4
    1/2 msk rided ginger
  • Step: 5
    1/2 msk oil
  • Step: 6
    1 1/2 msk japanese soy
  • Step: 7
    1 1/2 msk sweet chili sauce
  • Step: 8
    1 msk freshly pressed lime juice
  • Step: 9
    salt
  • Step: 10
    1 st avocado
  • Step: 11
    1/2 st cake of coriander
  • Step: 12
    280 g white tuna
  • Step: 13
    2 tsk oil
  • Step: 14
    pepper

Instructions

  • Step: 1
    Tina soybeans and tuna.
  • Step: 2
    Noodle salad: Add the glass noodles together with the soybeans according to the instructions on the packaging. Relax in a silk and flush them in cold water, let run off well.
  • Step: 3
    Cut the cucumber in dice. Mix noodles, beans and cucumber.
  • Step: 4
    Dressing: Scale and tear the ginger nicely on a rip iron. Mix the ginger with oil, soy, sweet chili sauce, and lime juice. Taste with salt. Mix the dressing in the noodle salad.
  • Step: 5
    Topping: Divide, kernel out and screw out of the avocadon. Cut it in discs.
  • Step: 6
    Tuna: Heat up some oil in a pan and fry the tuna 30 seconds on each side. Then cut the tuna in 1-2 cm thick discs. Spice with salt and pepper.
  • Step: 7
    Serve the glass noodle salad with tuna and avocado. Top with Coriandes.

Näring

Calories728kcal
Carbohydrates68g
Fat31g
Protein41g
Serving Size2serving

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