Spicy Asian style tuna salad

Ingredients

• 1 x 185g can Safcol Tuna in Springwater, drained
• 100g Asian salad mix
• 2 medium carrots, peeled, cut into thin strips
• 1 Lebanese cucumber, peeled and cut into thin strips
• 4 spring onions, sliced
• 1 cup fresh bean sprouts
• ½ cup fresh coriander leaves
• ½ cup fresh mint leaves
• ½ cup dry-roasted peanuts, chopped (optional)
• ½ cup fried shallots (available at supermarkets or Asian grocers)
• 50g soaked fine rice vermicelli noodles (Optional)
• Lime halves, to serve
• 
  for the dressing
• 4cm piece fresh ginger, peeled and finely grated
• ½ cup sweet chilli sauce
• 3 tablespoons fish sauce
• ¼ cup lime juice or 1/3 cup lemon juice
• 3 teaspoons grated palm sugar or brown sugar
• 2 teaspoons sesame oil