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Tuna Noodle Bowls

November 03, 2017

We love the fresh ingredients and clean flavors in this dish, and could eat it at least a few times a week. There isn’t much prep involved and everyone can choose what goes into their bowls!

Serves 4

8 ounce package vermicelli rice noodles
4 cups iceberg lettuce, shredded
2 red bell peppers, julienned
4 carrots, julienned
12 grape or cherry tomatoes, sliced in half
2 green onions, sliced
Fresh cilantro, chopped

2 tablespoons fish sauce
Juice of 2 large limes
2 inch piece of fresh ginger, peeled and grated
4 teaspoons brown sugar
2/3 - 3/4 cup water
Fresh cilantro, chopped

1 1/2 - 2 pounds albacore tuna (coated in sesame seeds, if desired)
Sesame, avocado, or coconut oil
Crushed peanuts

Cook vermicelli noodles according to instructions on package. Cut lettuce, red peppers, carrots, tomatoes, green onions, and cilantro.

Add dressing ingredients to a small bowl and mix well. Taste, then add more fish sauce, lime juice and/or brown sugar, depending on your preference.

In a pan, gently heat your oil of choice. Once hot, sear tuna on each side for 30-45 seconds. Remove and slice into 1/4 inch thick pieces.

To assemble, spread a layer of shredded lettuce into a shallow bowl. Top with cooked vermicelli noodles and add your choice of vegetables. Place tuna on top of noodles and add several tablespoons of dressing to each bowl. Sprinkle with cilantro leaves and crushed peanuts. Enjoy!


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