It was my youngest son’s birthday on Sunday. After getting him his present, we headed down to his favorite Malaysian restaurant to have a late lunch. We had so much to eat that by dinnertime, everyone just agreed to have a light snack. I made this Thai tuna salad that my husband and I had two weeks ago. I stumbled upon this recipe when I was looking through this Thai cookbook that my niece had lent me. She bought this cookbook when she was in Thailand.
Thai tuna salad is a light, refreshing and an easy dish to make. The ingredients are fresh and easily accessible. It can be eaten with lettuce, celery, hot steamed rice or crackers. I even put it on my sandwich and had it for lunch at work the next day
- 2 cans (184g) tuna, drained
- 4 tablespoons fresh lime juice
- 1 ½ tablespoons fish sauce
- 1 small onion, sliced
- ¼ teaspoon black pepper
- ¼ cup chopped green onion
- ¼ cup chopped cilantro
- In a medium bowl, break the tuna in small pieces. Add the onion, green onion, cilantro, lime juice, fish sauce and black pepper. Mix well.
- Serve on lettuce, hot steamed rice or crackers.
Recipe source:Thai Cooking in a Sufi’s Kitchen