When we saw Leela’s recipe for a spicy tuna salad at serious eats, we suspected this could work well with our kaffir lime oil, so we tried and indeed, it combined nicely. After tasting it once, we felt it was essential to add some green color to the salad, so that the eyes could see what our senses experience as the “greenness” of the aromatic kaffir lime oil. We’ve added a few fresh cilantro leaves, but if you don’t like cilantro you can use sliced scallions or mint leaves.
Make sure you’re using the youngest ginger you can find, or see Leela’s suggestion on treating old ginger for this salad.
150 gr canned tuna in vegetable oil
3 tablespoons lemon grass (only the white part) , sliced as thin as possible
3 tablespoons sliced shallots
4 tablespoons ginger, chopped into matchsticks
2 tablespoons fresh small chili, sliced diagonally
6 tablespoons lime juice
2 tablespoons fish sauce
6 tablespoons roasted peanuts
1 tablespoons vegetable oil
2 drops kaffir lime oil
3 tablespoons fresh coriander leaves
Drain the canned tuna. If it’s in big chunks, separate them into smaller ones.
Cut all ingredients.
In a bowl, mix the lime juice, the fish sauce, the vegetable oil and the kaffir lime oil. Stir until the oil completely dissolves.
Mix all ingredients with the sauce, toss lightly and serve.