Vermicelli Salad with Spicy Tuna | RICARDO

Ingredients

• 2 cans (7 oz/198 g each) oil-packed tuna, drained
• 3 tbsp (45 ml) mayonnaise
• 1 tbsp (15 ml) red curry paste, or more to taste
• 1/4 cup (60 ml) lime juice
• 3 tbsp (45 ml) fish sauce
• 2 tbsp (30 ml) vegetable oil
• 1 tbsp sugar
• 2 carrots, julienned
• 1/2 lb (225 g) rice vermicelli
• 1 romaine lettuce heart, thinly sliced
• 1 mango, ripe but firm, diced
• 2 green onions, thinly sliced
• 1/2 cup (20 g) cilantro stems and leaves, finely chopped
• 1/2 cup (15 g) mint leaves, finely chopped
• Lime wedges, for serving (optional)