Vietnamese tuna lettuce cups
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Prep Time
20 Minutes
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Yield
4
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 185g can Safcol Tuna in Springwater, drained
- 30g fine rice vermicelli
- 1 tablespoon sesame oil
- 3 spring onions, sliced
- 1 cup bean sprouts, washed chopped
- 2/3 cup mint or Vietnamese mint leaves, chopped
- 1 large carrot, peeled and julienned
- ½ small red capsicum, deseeded and julienned (optional)
- 1 small Lebanese cucumber, peeled and julienned
- 8 whole cos lettuce leaves, washed
- to serve
- sweet chilli sauce or Vietnamese dipping sauce (nuoc cham)
- wedges of lime
Instructions
- Prepare the rice vermicelli using the pack instructions – normally soak it in cold water for 2 minutes and drain.
- Add the spring onions, carrot, mint, capsicum if using it, cucumber and bean sprouts, mix well. Gently fold in the drained Safcol tuna.
- Divide the tuna vermicelli and veggie mix between the 8 lettuce leaves and arrange on a large serving plate.
- Serve immediately with sweet chilli sauce or Vietnamese dipping sauce (nuoc cham) and wedges of lime.
| Servings: | 4 |
| Ready in: | 20 Minutes |
| Course: | Lunch |
| Ingredient: | Tuna |
Vietnamese tuna lettuce cups
Our Vietnamese tuna lettuce cups have loads of crunchy vegetables, six to be exact, in this fast to make and incredibly versatile dish! If you are what you eat, you’ll be colourful, fun, vibrant, light and full of good taste!
This recipe uses Safcol Responsibly Fished Tuna in Springwater 185g
