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.
What, you were expecting those recipes right away? Greedy, greedy, greedy. Also, not only do projects take time, but blogging takes time, too, and I’ve been sorely lacking in that lately. What can we do to create more time???
Okay, so before I get to the recipes, (I’m writing a few posts at once today, so don’t worry! They’ll come one by one, hopefully all week long) I wanted to give you the breakdown on where I ended up after all my elimination rounds.
The recipes I settled on for Round One of Project Pok Pok Cookbook:
- Ike’s Vietnamese Fish Sauce Wings (I mean, how can you not?)
- Phat Khanaeng (Stir-Fried Brussels Sprouts)
- Phat Fak Thawng (Northern Thai Styled Stir-Fried Squash)
- Phat Buung Fai Daeng (Stir-Fried Water Spinach)
Main Courses/One Plate Meals:
- Aep Plaa (Curried Fish Grilled in Banana Leaves)
- Yam Jin Kai (Northern Thai Chicken Soup)
- Kaeng Khanun (Northern Thai Young Jackfruit Curry)
- Kai Kaphrai Khai Dao (Stir-Fried Chicken with Hot Basil)
- Khao Phat Muu (Thai-Styled Fried Rice with Pork)
- Phat Si Ew (Stir Fried Rice Noodles with Chicken, Chinese Broccoli and Soy Sauce)
- Hoi Thawt (Broken Crepe with Mussels)
- Stir Fried Yunnan Ham with Chilies
- Cha Ca La Vong (Vietnamese Tumeric Marinated Fish with Noodles and Herbs)
Now, of these 5 dishes did not make it in Round One, most because I had trouble finding Korean Salted Shrimp. I have located it, but those dishes had to be shoved to Round Two since I was starting a Whole60 so had limited time to work with.
Here’s the like ingredients these dishes had in common which I had to prepare in advance to make them:
I will add links to recipes for these ingredients as the recipes use them. Many are quick and easy, although some take hours. Also, all these recipe titles will become links as the recipes are posted. Ahhh!! Okay, recipe posting commence!! Hope you enjoy. I found pretty much everything, across the board, spectacular.