Ingredients
- 14 oz (400g) canned tuna, drained
- 3 tablespoons lime juice
- 3 tablespoon Thai fish sauce
- 2 thinly sliced green onions
- 1 tablespoon light brown sugar (or your favorite sweetener)
- 2 tablespoons finely diced shallot
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped roasted peanuts
- Big handful of lettuce, to serve
- 2 tablespoons cilantro, plus more, for garnish
- 8 strips of red bell pepper and cucumber, for garnish (optional)
Method
- Combine the tuna with the lime juice, fish sauce, shallot, sugar, ginger, green onion, red pepper flakes and peanuts with 2 tablespoons of cilantro in a bowl, and toss gently.
- Let the mixture stand for at least 15 minutes or up to 2 days in the refrigerator. Serve on a bed of lettuce, either chilled or at room temperature, as you prefer.
- Garnish with some more cilantro on top, and add some bell pepper strips and cucumber strips if you want.