Funchoza with tuna
2 servings
15 minutes
Funchosa with tuna is a light and exquisite dish that combines the airiness of rice noodles with the rich flavor of tuna and the freshness of vegetables. Its roots originate from Asian cuisine but harmoniously fits into European gastronomic traditions. Funchosa absorbs the aroma of the dressing, which combines the spiciness of mustard, citrus notes of lemon juice, and the depth of soy sauce. The sweetness of cherry tomatoes and the crunchy texture of bell pepper add brightness, while olive oil softens the taste. This dish is perfect for a light dinner or a festive table, offering a delicate combination of ingredients and pleasant variability in presentation. A great option for those who appreciate a balance of lightness and richness!
1
Pour boiling water over the funchose for 5 minutes.
- Glass (cellophane) noodles: 200 g
2
Cut the tomatoes in half lengthwise, and the pepper into thin long strips. Sauté in one tablespoon of olive oil.
- Cherry tomatoes: 10 pieces
- Red sweet pepper: 1 piece
- Olive oil: 4 tablespoons
3
We add vegetables to the funchoza.
- Cherry tomatoes: 10 pieces
- Red sweet pepper: 1 piece
4
For the dressing, mix 3 tablespoons of olive oil, mustard, soy sauce, lemon juice, and season with salt and pepper.
- Olive oil: 4 tablespoons
- Dijon mustard: 1 tablespoon
- Soy sauce: 1 tablespoon
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
