Ginger Tuna Vermicelli Salad

• 140 g canned light tuna in water, drained — Canned light tuna in water, drained
• 60 g dry rice vermicelli — Dry rice noodles
• 80 g, cut into matchsticks — Cucumber with peel
• 60 g, cut into matchsticks — Raw carrots
• 70 g, thinly sliced — Raw red bell pepper
• 8 g raw ginger root, finely grated — Raw ginger root
• 20 g fresh lime juice — Fresh lime juice
• 15 g unseasoned rice vinegar — Unseasoned rice vinegar
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 12 g, thinly sliced — Raw scallion

Method

1. 1Cook and cool the vermicelliCook vermicelli in a medium saucepan of gently boiling water according to the package, beginning to check at 3 minutes. Drain.5 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Drain hot water away from your body and refrigerate cooked noodles promptly.
2. 2Rinse under cold waterRinse under cold water until cool, and shake very dry.Look for: The noodles are tender with a slight spring and no warm or waterlogged clumps remain.
3. 3Measure ingredients: Whisk the ginger-lime dressingMeasure ginger, lime juice, rice vinegar, and reduced sodium soy sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the ginger-lime dressingWhisk grated ginger, lime juice, vinegar, soy sauce, and 15 g cold water for 30 seconds.30 secLook for: The ginger is evenly suspended and the dressing has no settled soy streaks.Safety: Check soy sauce for soy and wheat allergens.
5. 5Prepare the tuna, cucumber, carrots, and pepperPress excess water from the tuna and flake it. Cut the cucumber and carrots into matchsticks, thinly slice the red pepper.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Pat the cucumberPat the cucumber and red pepper dry, and reserve 4 g of the scallion for the top.Look for: The tuna holds distinct flakes and the cucumber, carrots, and red pepper are dry enough not to dilute the dressing.Safety: Use tuna from an intact can and avoid the sharp lid edge.
7. 7Toss with the ginger-lime dressingToss the cool rice noodles, tuna, cucumber, carrots, red pepper, 8 g scallion, and all of the ginger, lime, rice-vinegar, and soy dressing for 45 seconds, lifting from the bottom to separate the strands.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Top with the reserved 4 g scallionTop with the reserved 4 g scallion and serve cold.Look for: Every rice-noodle strand is lightly dressed and the tuna remains in visible pieces.Safety: Keep at 40°F or colder and discard after 2 hours at room temperature.