© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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At the Chatuchak weekend market in Bangkok on Saturday, 21 May 2005, I ate a Spicy Tuna Salad. When I returned home, I recreated the recipe, and it taste about the same as the salad in Bangkok!
1 can tuna
1 shallot, finely chopped
1 serrano chile, finely chopped
½ tablespoon crushed red chiles (or to taste)
1 teaspoon fish sauce
½ seedless cucumber, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon mint, finely chopped
I'm guessing on the measurements — I never measure anything when I'm cooking! Drain the tuna, squeeze the lime juice on the tuna. Add all other ingredients. Mix well.
The salad I had in Bangkok was served on a lettuce leaf. I added a little piece of finely chopped lemongrass and a sprinkle of Thai dried chile powder (Nguan Soon brand) to give it additional zing.