Sichuan Tuna Cucumber Noodle Salad

• 150 g canned light tuna in water, drained — Canned light tuna in water, drained
• 120 g cucumber, cut into long ribbons — Cucumber with peel
• 100 g cooked brown rice, chilled — Cooked long-grain brown rice
• 70 g green cabbage, finely shredded — Raw green cabbage
• 45 g carrot, cut into matchsticks — Raw carrots
• 12 g plant-based Sichuan chili crisp — Plant-based Sichuan chili crisp
• 15 g rice vinegar — Unseasoned rice vinegar
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 0.5 g Sichuan peppercorns, toasted and finely ground — Sichuan peppercorns
• 5 g toasted sesame seeds — Toasted sesame seeds
• 12 g scallion, thinly sliced — Raw scallion

Method

1. 1Measure ingredients: Make cucumber noodlesMeasure cucumber with peel 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.
2. 2Make cucumber noodlesRun a vegetable peeler lengthwise down the cucumber to make broad ribbons, stopping at the watery seed core; blot the ribbons thoroughly.3 minLook for: The ribbons are long, cool, and dry enough to hold dressing.Safety: Use a stable board and draw the peeler away from fingertips.
3. 3Measure ingredients: Whisk the Sichuan dressingMeasure sichuan chili crisp, rice vinegar, reduced sodium soy sauce, and sichuan peppercorns 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 Sichuan dressingWhisk chili crisp, vinegar, soy sauce, ground Sichuan peppercorns, and 10 g cold water for 30 seconds.30 secLook for: The oil and vinegar form a loose red emulsion with visible chile bits.Safety: Use plant-based chili crisp and declare soy and wheat from the soy sauce.
5. 5Measure ingredients: Dress the saladMeasure cucumber with peel, brown rice, green cabbage, carrots, and scallion 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.
6. 6Dress the saladToss cucumber ribbons, cold rice, cabbage, carrot, scallion, sesame, and two-thirds of the Sichuan dressing for 45 seconds.45 secLook for: The rice separates, and the cucumber, cabbage, and carrot stay crisp without a watery pool.Safety: Use rice cooled and refrigerated within 2 hours of cooking.
7. 7Measure ingredients: Add the tunaMeasure light tuna in water, sichuan chili crisp, rice vinegar, reduced sodium soy sauce, and sichuan peppercorns 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.
8. 8Add the tunaFlake tuna over the salad and spoon the rest of the dressing across the fish.30 secLook for: Large tuna flakes remain visible above the cucumber ribbons.Safety: Use tuna from an intact can and keep the salad at 40°F or colder.