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Author Notes: A recipe by Malulee Pinsuvana, created while she was living in United States in the late 70’s. This recipe is an adaptation of a traditional miang recipe, it utilizes local ingredients such as canned tuna and lettuce leaves. An excellent example that traditional recipes are not set in stone, new and interesting ingredients can be substituted with excellent results. —siamesecooking
For the salad
- 1 can of tuna, drained
- a piece of ginger, finely diced
- a few cloves of garlic, finely minced and deep fried until golden
- baby lettuce leaves such as, butterhead, gem, cos
- fresh red chilies, finely chopped
- lime juice and grated zest
- fish sauce
- palm sugar, grated into a fine powder
- roasted chili paste (optional)
- DRESSING - Combine lime juice and zest, fish sauce, palm sugar and roasted chili paste together, taste and adjust seasoning, set aside.
- TUNA - Drain the tuna, and break up any large chunks and add to a bowl, together with ginger, deep fried garlic, peanuts and deep fried shallots. Drizzle the dressing over and mix well to combine.
- SERVE - Spoon the tuna mixture onto lettuce leaves and finish with red chilies, serve immediately Each morsel should be small enough to be eaten all in one bite.