Hanoi-Style Tuna Patty Salad

Hanoi-Style Tuna Patty Salad

2 Reviews
From: EatingWell Magazine, May/June 2008

This tuna-patty-topped salad, featuring rice noodles, fresh herbs and lots of fresh vegetables, deliciously exemplifies the Vietnamese approach to healthy eating.

Ingredients 6 servings

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  • Tuna Patties
  • 1¼ pounds tuna steaks
  • ¼ cup finely chopped scallions
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons fish sauce, (see Ingredient Note)
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon brown sugar
  • ½ teaspoon freshly ground pepper
  • Salad & Dressing
  • ½ cup water
  • 3 tablespoons fish sauce
  • 2 tablespoons granulated sugar
  • 2 tablespoons rice vinegar, or cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon minced fresh ginger
  • 1 small clove garlic
  • 12 ounces thin rice noodles, or thin rice sticks (see Shopping Tip)
  • 6 cups shredded romaine lettuce
  • 2 cups mung bean sprouts
  • Garnishes
  • 2 medium carrots, julienned or grated
  • ½ English cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • Sprigs of fresh cilantro, mint and/or basil (preferably Asian basil)

Preparation

  • Active

  • Ready In

  1. To prepare tuna: With a large chef's knife, chop tuna using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly ¼-inch pieces.
  2. Place the tuna, scallions, onion, ginger, 2 teaspoons fish sauce, soy sauce, brown sugar and pepper in a large mixing bowl. Gently combine, without overmixing, until evenly incorporated. Cover and refrigerate while you prepare the rest of the salad or up to 12 hours.
  3. To prepare salad: Combine water, 3 tablespoons fish sauce, granulated sugar, vinegar, lime juice, ginger and garlic in a large bowl; stir until the sugar is dissolved. Reserve ½ cup of the dressing in a small bowl.
  4. Bring a large saucepan of water to a boil. Add rice noodles and stir to separate well. Boil until soft but still resilient, 2 to 5 minutes or according to package directions. Drain and rinse the noodles under cold running water. Drain well, transfer to a medium bowl and toss with 2 tablespoons of the reserved dressing.
  5. Add lettuce and bean sprouts to the dressing in the large bowl; toss to coat. Divide the mixture among 6 shallow serving bowls. Top with equal portions of the noodles.
  6. Form the tuna mixture into 6 patties, about ¾ inch thick. Coat a large nonstick skillet with cooking spray and place over medium heat (see Grilling & Broiling Variations). Add the patties and cook until firm to the touch, 2 to 3 minutes per side.
  7. Place a tuna patty on top of each salad and drizzle each portion with some of the remaining dressing. Serve with a platter of carrots, cucumber, red onion and herbs and let diners choose their own garnishes.
  8. Grilling & Broiling Variations: Preheat grill to medium-high or preheat broiler. Oil the grill rack (see Tip) or coat a broiler pan with cooking spray. Cook patties until firm to the touch, 2 to 3 minutes per side.
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 4) for up to 1 week. Cover and refrigerate the tuna mixture (Steps 1-2) for up to 12 hours.
  • Ingredient Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.
  • Shopping Tip: Dried thin rice noodles (or rice sticks) are similar to mung bean threads, but they are a little thicker and are made with rice flour instead of mung bean starch. They're also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian foods market.
  • Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 359 calories; 1 g fat(0 g sat); 2 g fiber; 61 g carbohydrates; 26 g protein; 92 mcg folate; 37 mg cholesterol; 8 g sugars; 4,203 IU vitamin A; 9 mg vitamin C; 45 mg calcium; 3 mg iron; 813 mg sodium; 628 mg potassium
  • Nutrition Bonus: Vitamin A (84% daily value), Folate (23% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3½ starch, 1 vegetable, 3 lean meat

Reviews 2

August 25, 2012
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By: EatingWell User
Fresh and Flavorful I made this salad for dinner on a hot night. earlier in the day I made the patties, so I just pulled them out when i got home from work, we made half the recipe. It would be best to keep the pieces of tuna small as these seems to be the key to getting the patties to stay solid. I really like the dressing on this and we doubled it, I'm glad we did cause we used it all. I kept the lettuce, noodles, and dressing separate from the patties and brought it to work the next day. It was still great. Pros: Fresh, no heat in the kitchen, flavor Cons: I don't have any
April 11, 2012
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By: EatingWell User
Gluten Free When making any recipe with what are seemingly gluten free ingredients you must make certain to read ingredient labels on all prepared sauces, spices etc. More often than not soy sauce has been brewed with wheat. This error would make e very sick if someone presented this dish to me as gluten free and had used soy sauce with wheat. Pros: Healthy nutricious recipe Cons: Soy sauce (not usually gluten free)
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