For me, the perfect summer meal is something refreshing yet satisfying that doesn't require a lot of heat to make. This easy noodle salad mashes up the tangy goodness of fish "cooked" in citrus juice with crunchy cucumbers and slippery glass noodles. The bracing tartness of the lemon juice is the perfect counterpoint to the hearty tuna and slick noodles, and this dish is packed with protein, vitamins, and minerals.
The only cooking involved is to boil some water in a kettle to rehydrate the noodles, and the whole dish comes together in about 12 minutes.
I used grapefruit mint, which has a marvelous citrusy aroma that's a dead ringer for the fragrant fruit, and together with the tart lemon juice, it tastes similar to a small Japanese citrus called sudachi.
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