Hey, don’t knock it ‘til you Thai it.
We love the bright flavors of this spicy tuna mélange tossed with fresh chilies, crunchy peanuts and fresh lime juice. Fish sauce, the pantry staple for all things Thai, along with fresh ginger paste, replaces the calorie and fat-laden mayo of yesterday’s tuna salad while providing an entirely new lease on lunch.
With economy and skinny-mini style in the bag, you’re the Ms. Smarty Pants of the break room. Consumed with rampant, recession-born Brown Bag Envy, hungry co-workers shall beg you to share. Of course, this is entirely up to you. Yet, in the spirit of loaves and fishes, we recommend you divvy it up with whole-grain pita or Indian naan.
Thai-a-New Spicy Tuna Salad
2 (7-ounce) cans white tuna, drained
3 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon sugar
4 scallions, thinly sliced
1 tablespoon ginger paste or finely minced fresh ginger
2 red or green chilies, seeded and finely chopped
2 tablespoons roasted peanuts, coarsely chopped
Minced fresh cilantro, to taste
In a medium bowl, combine tuna, lime juice, fish sauce, sugar, scallions, ginger paste, chilies and peanuts. Toss gently, breaking the tuna into bite-size chunks. Let the flavors meld for 10 to 15 minutes, or refrigerate for up to 2 days. Sprinkle with fresh cilantro before serving.
Diva Note: Look for ginger paste in the refrigerated section of the produce department.