Spicy Tuna Salad with Chilies and Lime

Yum Tu-Nah

Preparation info
  • Serves


    • Difficulty


Appears in
Quick & Easy Thai

By Nancie McDermott

Published 2004

  • About

This belongs in your repertoire for when you are too tired to cook but still crave something delicious. I stuff it into warm pita bread, scoop it up bite by bite with crackers, and spoon it into lettuce cups for a tiny, tangy little wrap on the party table. The fresh ginger and chopped peanuts are terrific, but not essential. For a more rustic flavor, use palm sugar and stir in a dollop or two of roasted chili paste (nahm prik pao). For a spread-on-bread sandwich, stir in a little mayonnais