Executive Chef, Pok Pok, NYC
(Thai Tuna Salad)
Serves 2 to 6 as Part of a Meal
Combine the fish sauce, lime juice, simple syrup, ginger, garlic, and chiles in a medium pot, set it over medium heat, and heat the mixture just until it’s warm to the touch, 15 seconds or so. Turn off the heat.
- 2 tablespoons Thai fish sauce
- 2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
- 1 tablespoon Naam Cheuam Naam Taan Piip (Palm sugar simple syrup) or brown sugar
- 1 (14-gram) piece peeled ginger, cut into long (about1 1/2-inch), thin (about 1/8-inch), matchsticks (about 2 tablespoons, lightly packed)
- 7 grams peeled garlic cloves, halved lengthwise and thinly sliced (about 1 tablespoon)
- 6 grams fresh Thai chiles (about 4), preferably green, thinly sliced
Add the remaining ingredients to the pot with the dressing and toss gently but well.
- 1 (5-ounce) can solid light tuna packed in water, drained and broken into large pieces
- 2 ounces cherry tomatoes (about 4), halved, or quartered if large
- 7 grams thinly sliced lemongrass (tender parts only), from about 1 large stalk (about 1 tablespoon)
- 14 grams peeled yellow onion, thinly sliced with the grain (about 2 tablespoons)
- 1 tablespoon coarsely chopped cilantro (thin stems and leaves), lightly packed
- 1 tablespoon coarsely chopped Chinese celery (thin stems and leaves), lightly packed
- 1 tablespoon thinly sliced green onions, lightly packed
After dressing is added transfer the salad, liquid and all to a plate in a heap, and serve.