Asian-Style Noodle Salad with Tuna


Serves 4-6

3 cups cooked rice noodles or wheat noodles, rinsed and cooled
2 pouches Good Catch™ Fish-Free Tuna
¼ cup yellow bell pepper, julienned thin
3 green onion, sliced thin
¼ cup snap or snow peas, julienned thin
¼ cup mung bean sprouts
¼ cup cilantro, chopped
1 small shallot, sliced in paper thin rounds
1-2 red chiles, sliced thin (depending on your heat level), reserve some slices for garnish
Juice from 2 limes
2 tablespoons peanut or almond butter
2 tablespoons olive oil
1 teaspoon toasted sesame oil
2 tablespoons agave syrup
1 ½ tablespoons tamari
½ teaspoon sea salt
Roasted peanuts or almonds, chopped, for garnish
Lime wedges, for garnish


  • In mixing bowl, add in the noodles, fish-free tuna, bell pepper, green onion, peas, sprouts, cilantro, shallot and red chilies. Toss well to ensure all ingredients are evenly dispersed.
  • In small bowl, add the lime juice, peanut or almond butter, olive oil, sesame oil, agave, tamari and sea salt. Whisk until smooth.
  • Pour the dressing over the noodles and toss together gently.
  • To serve, portion out a generous amount onto each plate. Garnish with roasted chopped nuts, a lime wedge and any remaining sliced chilies you may have.
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