Thai Tuna Salad Food

THAI SPICY TUNA LETTUCE WRAPS

Steps:

• Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
• Empty drained tuna into a large bowl. Break up tuna into large chunks.
• Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
• Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
• In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
• Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
• Garnish with cilantro or Thai basil if you like.

THAI TUNA BURGERS

Steps:

• In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
• Preheat oven broiler.
• Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

THAI TUNA SALAD

Steps:

• Place drained, flaked tuna in a bowl.
• Add the onion, celery, and apple; toss.
• Stir together the curry paste, cilantro, mayo and sour cream.
• Pour over tuna salad and mix everything together well.
• Chill at least 2 hours before serving.

THAI TUNA SALAD

Steps:

• Stir mayonnaise with sour cream, curry paste, celery, apple and parsley (if using) until evenly combined.
• Drain tuna and break apart using a fork.
• Add to mayonnaise mixture and stir until evenly combined.
• Season with salt and pepper to taste.
• Serve as a sandwich filling or as part of a salad plate.
• Can be made up to 24 hours ahead.
• TIP: Save calories by substituting low-fat mayonnaise and sour cream.
• I sometime use chopped coriander to replace the parsley.

THAI TUNA OR CHICKEN AND FRUIT SALAD WITH DRESSING

Steps:

• Arrange 1/2 of the lettuce on a platter.
• Break up the remaining lettuce into bite size pieces and place on top of the lettuce on the platter.
• Sprinkle cilantro and mint over lettuce.
• Arrange tuna or chicken, cucumber, oranges, grapes on top; cover and refrigerate while preparing the dressing.
• Peel 1/2 a lime with a vegetable peeler.
• Place peel in a blender or small food processor; add garlic. chilies, lime juice, fish or soy sauce and sugar; process until well blended and garlic and chilies are finely chopped.
• Pour dressing over salad.
• Top with cashews or peanuts.

ASIAN TUNA SALAD

Steps:

• Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
• Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

GRILLED TUNA WITH THAI MARINADE

Steps:

• Combine all ingredients except tuna in a non-metal bowl and mix well.
• Add tuna and coat with marinade.
• Chill 2 hours or overnight.
• Remove tuna from marinade and cook over hot coals or gas barbecue on high 1-2 minutes on each side (for rare) or until desired done-ness. Serve immediately.

THAI TUNA PATTIES

Steps:

• Mix ingredients together in a large bowl.
• Form into patties (if the mixture is too runny, add extra crumbs. If too dry, add an extra egg or a little water).
• Fry until golden brown on each side.

ASIAN CANNED TUNA SALAD

Steps:

• Combine tuna, daikon, mayonnaise, tahini, soy sauce, wasabi, and sesame seeds in a bowl; mix well. Serve on top of bok choy leaves.