Thai Tuna Salad

From the kitchen of One Perfect Bite...If you've had enough tuna salad to last several lifetimes, I'd like to propose you try this variation. The recipe is similar to one served in Thailand, but it requires no exotic ingredients and can be on the table in about 10 minutes. While standard tuna salads tend to cloy, this one awakens taste buds with the hot, sweet, sour and salty flavors we've come to associate with Thai food. I serve this beautiful salad in lettuce cups but it would also work well with pita bread or flour tortillas. Here's the recipe for a quick Lenten lunch or a simple go-to supper on those nights when you're too tired to cook.

Thai Tuna Salad...from the kitchen of One Perfect Bite, adapted from a recipe by Nancie McDermott

Ingredients:
2 (7-oz.) cans chunk tuna, drained
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon light brown sugar
2 tablespoons thinly sliced shallots or red onion
2 green onions thinly sliced crosswise
1 tablespoon minced fresh ginger
1 tablespoon coarsely chopped roasted, salted peanuts
1/2 to 1 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro + cilantro for garnish

Directions:
Combine tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, pepper flakes and 2 tablespoons cilantro in a medium bowl. Toss gently to season tuna. Let stand for 10 to 15 minutes or chill for up to 2 days. Served chilled or at room temperature with lettuce leaves, pita bread or flour tortillas. Yield: 4 servings.

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Swedish West Coast Salad - One Perfect Bite
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