Vietnamese Tuna Salad: A Fusion of Freshness and Flavor

That that This Vietnamese Tuna Salad is a vibrant twist on a classic dish, where bold Southeast Asian flavors meet the simplicity of Western comfort food.  Packed with protein-rich tuna, fresh herbs, and a zesty dressing made from fish sauce, lime juice, and sugar, it’s a refreshing and nutritious meal that’s as easy to make as it is satisfying.  The roasted rice powder adds a subtle nuttiness and crunch, while mint, cilantro, and green onions bring brightness and depth.  Whether you're looking for a light lunch or a flavorful side, this East-meets-West creation delivers a delicious balance of tang, umami, and freshness in every bite.

Ingredients:

• 2 cans of tuna (drained)
• ½ red onion, thinly sliced
• 2 tbsp roasted rice powder (see recipe below)
• Herbs: 1 cup mixed mint, cilantro, and green onions, chopped

Dressing ingredients:

• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar

Directions:

1. Making the dressing: In a small bowl, whisk together fish sauce, lime juice, and sugar until well combined.  Adjust to taste—add more lime for sourness, fish sauce for saltiness, or sugar for sweetness.
2. Assembling the salad: In a large mixing bowl, combine tuna, dressing, sliced onion, roasted rice powder, and chopped herbs. Toss gently until evenly coated.
3. Serving: Plate the salad and serve with fresh lettuce leaves on the side.

How to Make Roasted Rice Powder:

1. For this recipe, use 2 tbsp sweet (glutinous) rice.  To make a larger batch, toast ½ cup sweet rice and store it for later use.
2. In a nonstick pan, add the sweet rice along with three kaffir lime leaves.  Toast over medium heat, stirring frequently, until the rice turns golden brown.
3. Remove and discard the kaffir lime leaves.  Let the toasted rice cool completely.
4. Grind the cooled rice in a small food processor until it becomes a fine powder.
5. Store the roasted rice powder in a glass jar with a tight lid—it will keep for several months.

How to make roasted rice powder:

For this recipe, use 2 tbsp of sweet rice. However, you can use 1/2 cup sweet rice to make a larger batch for later use.

In a nonstick pan, add sweet rice with three kiefer lime leaves.  Turn the heat to medium and toast the rice until golden brown.  Discard the kiefer lime.  Let it cool

Place the cool roasted rice in a small food processor and blend it into powder.

Keep the roasted rice powder in a glass jar with a lid, and you can keep it for months.