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Thai Tuna Salad ยำทูน่า (yum tuna)
- Yield: Serves 2
Ingredients
The Dressing
- 2.5 tablespoon lime juice
- 1.5 tablespoon fish sauce (may vary depending on how salty the tuna is)
- 2 teaspoon granulated sugar or finely chopped palm sugar
- 1 tablespoon Thai chili paste (also used in Tom Yum Soup and Cashew Chicken)
- Optional: finely chopped Thai chilies
The Salad
- 140g canned tuna, drained (about 1 can)
- ¼ white sweet onion, julienned
- 1 small tomato, cut into small wedges
- 1 stalk Chinese celery, or inner stalk and leaves of regular celery
- Bottom 2 inches of lemongrass, finely sliced
- 3 tablespoon roughly chopped cilantro
- 1 green onion, chopped
- 2-3 tablespoon julienned shallots
- 3 tablespoon roasted peanuts, cashews or other nuts of your choice
- Lettuce leaves for serving
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Instructions
Combine all dressing ingredients together in a mixing bowl, stir to dissolve the sugar and the chili paste.
Add all other ingredients except peanuts to the mixing bowl and toss to combine. Taste and adjust seasoning.
Transfer on to a plate and sprinkle with roasted peanuts. In the video I show you how to make little lettuce cups with the tuna salad, but you can also have it with rice, or use as a filing for tacos, wraps, or other appetizers.
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