Ahi Tuna Salad by Chef Matthew Dolan of Twenty-Five Lusk

Ingredients

• 1 package of Noodelist Lemongrass Vegan Chicken’ish (includes dried noodles and soup broth packet)
• Neutral cooking oil
• Salt
• Pepper
• ⅓ cup diced avocado
• ⅓ cup sliced radish
• ⅓ cup peeled, diced, and seeded cucumber
• ⅓ cup napa cabbage
• 1 cup wild arugula – whole leaves
• 1 tablespoon of scallions
• 1 Lime, Juiced – note, you will need a second measure of this for the spice mix
• Sushi-Grade Yellowfin Tuna (Ahi – line caught preferably) or Tofu
• ¼ pound of Sushi-Grade Yellowfin Tuna OR ¼ pound of firm tofu
• 1 teaspoon Shichimi Togarashi (Japanese Pepper blend) (5 g/0.17 oz) (can be substituted with cayenne or black pepper)
• 2 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• 2 teaspoons of shallot onion
• ½ a bunch of fresh cilantro, picked leaves
• Zest of 2 limes
• Juice of 1 lime
• 2 teaspoons grated ginger
• ¾ teaspoon minced garlic
• ¾ teaspoon sesame oil
• 1 teaspoon fresh mint
• ½ teaspoon green chili “chile serrano” - without seeds!
• Pinches of salt and pepper