Clean eating at it’s detectable best – tuna and noodles make for the perfect combination to chase those hunger demons away.

  • 30 minutes
  • 4 servings
  • 497 calories

Ingredients

  • 5.3 oz/ 150 g rice noodles
  • 1 mango
  • 4 tomatoes
  • 1 avocado
  • 5,3 oz / 150 g sugar snaps
  • 4 scallions
  • 1 tablespoon rapeseed oil
  • 3 tablespoons of soy
  • 1/2  red chili pepper, finely chopped
  • 1 cup / 2 dl ( 200 ml) chopped cilantro
  • 1 lime
  • 21.1 oz / 600 g tuna steaks (4 servings)
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 2 tablespoons sesame seeds

Instructions

  1. Boil the rice noodles according to the directions, rinse cold in the water.
  2. Cut the mango, tomatoes and avocado into smaller cubes.
  3. Thinly slice the lettuce and sugar snaps.
  4. Finely chop the chilli. Cut the lime into wedges.
  5. Mix the vegetables with the noodles, add oil, soy and chilli.
  6. Sear the tuna in a very hot frying pan in a little oil, 1/2 minute on each side.
  7. Season with salt and sesame seeds, cut into thin slices.
  8. Serve the salad with coriander and lime.

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