This dish has transformed how I will make tuna salad forever. I mean, it’s just as easy with ten times the wow factor. Don’t take my word for it — it will be just as simple for you to make.
- 2 tablespoons Thai fish sauce
- 2 tablespoons lime juice (key limes or spike the lime with a squeeze of Meyer lemons)
- 1 tablespoon Naam Cheuam Naam Taan Piip (Palm Simple Syrup)
- about 2 tablespoons of lightly packed peeled ginger, cut into long thin strips (1 1/2″ x 1/8″)
- about a tablespoon of garlic, halved lengthwise and thinly sliced
- about 4 Thai chilies, preferably green, thinly sliced
- 1 can solid light tuna packed in water, drained and broken into large chunks
- 4 – 5 cherry tomatoes, halved or quartered if large
- 1 stalk thinly sliced lemongrass, tender parts only
- 2 tablespoons of peeled yellow onion, thinly sliced along the grain
- 1 tablespoon of coarsely chopped cilantro, thin stems and leaves, lightly packed
- 1 tablespoon of thinly sliced green onions, lightly packed
Make the Dressing:
- Combine fish sauce, lime juice, simple syrup, ginger, garlic and chilies in a medium pot, set over medium heat and heat the mixture until it’s warm to the touch, about 15 seconds or so. Turn off the heat.
Assemble the Salad:
- Add remaining ingredients to the pot with the dressing and toss gently but well. Transfer the salad, liquid and all, to a plate in a heap, and serve.
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