Ingredients
- 50ml PERi-PERi sauce (choose your flavour)
- 100g Rice vermicelli noodles
- 1 tinned tuna in water, drained
- ½ cucumber, deseeded and cut into fine strips
- 1 large carrot, peeled and cut into fine strips
- ½ small iceberg lettuce cups
- 1 onion, finely sliced
- 1 handful of fresh coriander, roughly chopped
- 50g roasted, salted peanuts, lightly crushed
- 2 tbsp. rapeseed oil
- ½ fresh lime
- 1 tbsp. sesame oil (optional)
Method
- Cook noodles (check the packet for full instructions) and drain.
- Mix noodles with tuna, onion, carrot and cucumber, a squeeze of lime, peanuts and coriander, both oils and finish off with a splash of PERi-PERi sauce. Toss, serve in lettuce cups and feel smug!
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