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
- 2.5 tablespoon sriracha sauce (or other hot sauce)
- 2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon mashed and finely minced ginger
- 2 scallion stalks diced
- 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 three bowls and drizzle with the dressing, then top with spicy tuna and drizzle again with the dressing.
The Danger of Doubling
Water accumulates rapidly when scaling high-moisture vegetables upward. Extra-large English cucumbers release significantly more cellular liquid than standard specimens once salted or dressed. Doubling the tuna and dressing components requires maintaining the exact ratio of Greek yogurt to sriracha to prevent a watery pool at the base of the bowl. Professional kitchens counter this by salting shredded cucurbits thirty minutes in advance and pressing them through cheesecloth.
Fresh Versus Preserved Components
Sushi-grade ahi tuna demands immediate consumption upon thawing or slicing. Preserved alternatives like canned tuna introduce heavy salinity and altered moisture levels that destroy the delicate balance of rice vinegar and honey. Fresh ginger must be minced meticulously rather than grated into large shreds to distribute heat evenly without fibrous pockets.
Controlling the Moisture Barrier
Paper towels absorb surface condensation from cucumber noodles before dressing application occurs. Whisking the hot sauce and dairy components separately creates an emulsified barrier protecting the fish proteins from curdling under acidic lime juice. Maintaining a storage window under twenty-four hours preserves both structural integrity and food safety standards for raw seafood preparations.
