Makes 4 servings
If time permits, top the layers of crunchy vegetables with grilled fresh tuna rather than using canned tuna. Or if you prefer, transform this into a colorful vegetarian salad -- just omit the tuna entirely.
8 ounces spinach egg noodles
For the dressing
1/3 cup fresh lime juice
1/3 cup soy sauce
2 tablespoons canola oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
½ teaspoon sugar
Dash of ground white pepper, or to taste
To complete the recipe
2 cups fresh bean sprouts
½ red bell pepper, coarsely chopped
½ yellow bell pepper, coarsely chopped
2 scallions, coarsely chopped
6 cups coarsely shredded salad spinach leaves (about 6 ounces); remove and discard stems, then shred leaves
One 6-ounce can water-packed solid white albacore tuna, drained and flaked
Toasted pine nuts for garnish
Bring a large pot of salted water to a boil over high heat; add the noodles. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook until al dente, about 8 to 10 minutes, or according to package instructions.
While the noodles are cooking, whisk together the dressing ingredients in a small bowl. Toss together the sprouts, bell peppers and scallions in a small bowl.
When the noodles are done, drain and rinse well in cold water, then drain again.
Transfer the noodles to a medium bowl. Add ¼ cup of the dressing and toss. Taste and adjust the seasoning.
To assemble, layer the ingredients on individual salad plates as follows: shredded spinach, noodles, bell pepper mixture, and tuna. Drizzle each salad with about 2 tablespoons of the remaining dressing.
Covered and refrigerated, the dressing will keep for up to 2 days. The noodles can be tossed with dressing, and the bell pepper mixture can be prepared early the day the salad is to be served; cover and refrigerate. Bring to room temperature and assemble the salads just before serving.