Tuna Vermicelli Cups


  • 2

    Sealord Lemon Sesame Ginger Tuna Pocket

  • 50g

    vermicelli, soaked in warm water and drained

  • 12

    cos lettuce leaves

  • 1

    carrot, grated coarsely

  • 1/4

    cucumber, diced

  • 1/2 cup

    coriander, chopped

  • 1/2

    red chilli, diced

  • 1

    lemon zest

  • pinch of salt

  • sesame seeds to garnish

  • dressing
  • 1/4 cup

    sweet chilli sauce

  • 1/4 cup

    lemon juice


  1. To make the dressing in a jar combine the sweet chilli and lemon juice shaking well.
  2. Place the vermicelli in to a large bowl. Add the carrot, cucumber, snow peas, coriander, salt and chilli. Stir to combine with half the dressing.
  3. Gently fold in the tuna and zest.
  4. Place the lettuce leaves onto a platter. Divide the tuna mixture between the leaves. Garnish with a sprinkle of sesame seeds. Serve the remaining dressing on the side.