Thai Tuna Salad

Goodbye boring tuna salad, hello Thai Tuna Salad!  Fridays during Lent will never be the same once you’ve had it.  Inspired by the fresh, bold flavors of Thai cuisine, as I’ve experienced and learned in cooking class in Thailand, Thai Tuna Salad takes tuna salad to a whole new level.  Serve Thai Tuna Salad with quartered tomato, thinly sliced cucumber or avocado, it makes a delicious and refreshing lunch, no bread needed.  Also consider Lemony Egg Salad for another different take on an old lunchtime standard.

Total Time: 35 minutes Serves 4

Ingredients:

• 2 Tbs minced Shallot
• 2 Tbs Ginger Paste
• 4 Tbs fresh Lime juice
• 6 Makrut Lime Leaves*, rinsed, center ribs removed and finely minced
• 1 ½ Tbs granulated Sugar
• 2 Tbs Soy Sauce
• 3 Thai Chilis, sliced into very thin rounds
• 4 Celery stalks, rinsed and sliced thinly, should yield approximately 2 ½ cups
• 6 Green Onions, trimmed, rinsed and outer leaves removed as necessary and sliced very thinly
• 2 7-oz. cans Italian Tuna in Olive Oil*
• 1 or 2 Tbs Extra Virgin Olive Oil, if needed

Preparation:

1. Combine the shallot, ginger paste, lime juice, makrut lime leaves, sugar, soy sauce, Thai chilis in a deep bowl and stir to mix thoroughly.
2. Add the sliced celery and green onions to the bowl and stir together
3. Add the Italian tuna along with its olive oil to the bowl, gently breaking it up with a fork. If the tuna doesn’t have much oil with it, add the extra virgin olive oil and mix gently to combine all elements of the salad together.
4. Serve Thai Tuna Salad on individual plates with quartered tomato, thinly sliced cucumber or avocado.

*Notes:

• Makrut Lime Leaves are available fresh or fresh/frozen in Asian specialty markets; never buy dried makrut lime leaves.  If unavailable, you can substitute the zest of 1 lime.
• Canned Italian tuna in olive oil has a deep, almost meaty taste and really adds a lot to the overall flavor of Thai Tuna Salad; it is readily available in Italian specialty food stores and most supermarkets.