Spicy Tuna Salad with Cucumber Noodles
Try this Spicy Tuna Salad with Cucumber Noodles recipe, or contribute your own.
Try this Spicy Tuna Salad with Cucumber Noodles recipe, or contribute your own.
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- 3 tablespoons greek yogurt
- for the dressing:
- 1 large seedless english cucumber blade c, noodles trimmed
- for the tuna:
- 6 ounces sushi grade ahi tuna
- 2 scallion stalks diced
- 2.5 tablespoon sriracha sauce (or other hot sauce)
- 2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon mashed and finely minced ginger
- Carbohydrate 2.16963332974053 g
- Cholesterol 0.0574218749514584 mg
- Fat 6.45869713540215 g
- Fiber 0.0236979169561803 g
- Protein 0.190985546666592 g
- Saturated Fat 0.894349802079359 g
- Serving Size 1 1 Serving (109g)
- Sodium 39.7264869776559 mg
- Sugar 2.14593541278435 g
- Trans Fat 0.176516026036932 g
- Calories 67 calories
Step-by-step
- Pat dry the cucumbers thoroughly. Set aside.
- Cut the tuna into small cubes and mash it with a fork. Set aside in a medium mixing bowl with the scallions.
- Whisk together the ingredients for the dressing in a small bowl and set aside.
- Whisk together the hot sauce and greek yogurt. Transfer to the bowl with the tuna and toss together until combined.
- Divide the cucumber noodles into two bowls and drizzle with the dressing, then top with spicy tuna and drizzle again with the dressing.
Raw fish proteins react rapidly to acid, meaning scaling this preparation requires strict adherence to ratios rather than linear multiplication. Doubling the sriracha and lime juice without proportionally increasing the ahi tuna will prematurely cure the exterior of the cubes, turning the protein chalky within minutes of mixing. Precision scales become essential equipment when multiplying batch sizes past four servings, ensuring capsaicin and acidity remain balanced against the natural fats of the fish.
Moisture is the primary enemy of structural integrity in water-dense vegetables like English cucumbers. Patting the extruded strands dry with lint-free paper towels removes surface condensation that would otherwise dilute the Greek yogurt binder. Salting the noodles prematurely draws out internal cellular water via osmosis, transforming a crisp bed into a watery pool beneath the tuna.
Yield adjustments demand careful monitoring of bowl surface area during the tossing phase. Mixing large batches in shallow wide bowls prevents the delicate tuna cubes from breaking down into an undesirable paste under the weight of the utensil. Folding gently with a silicone spatula maintains the distinct particulate texture required for clean bites.
Storage windows shrink dramatically once the components are combined. Serve immediately after assembly while the cucumber maintains its cellular turgor pressure and the raw ahi remains safely chilled below 40 degrees Fahrenheit. Leftovers cannot be held safely past a few hours due to rapid moisture migration and protein degradation.
