Thai Tuna Sandwich Recipe | Zarnak Sidhwa in Food Diaries

Ingredients

• 4 tortillas
• As required Peanut dipping sauce
• Ingredients for Coconut Curried Tuna Salad:
• 2 cans Albacore Tuna, unsalted and drained
• 1/4 cup coconut
• 1/4 cup Mayonnaise
• 2 tbsp Thai Curry Paste (red or green)
• 1 Onion, minced
• 2 clove garlic, minced
• 1 Lemon, zested and juiced
• 1 tbsp rice vinegar
• 2 tsp soy sauce
• 1 tsp. Fish sauce
• 1 tbsp coriander, chopped
• 1 tbsp mint
• 1 tbsp basil, chopped
• 2 tbsp dried coconut shavings

Thai Chili Slaw:

• 1 cup Cabbage, sliced
• 1 cup Purple cabbage, sliced
• 1/2 cup Carrots, peeled and grated
• 3 Onions, sliced
• 1/2 cup Red capsicum, sliced
• 1/4 cup Coriander, chopped
• 1/4 cup Mint, chopped
• 1/4 cup Basil, chopped
• 1-2 Thai bird chilies, sliced
• 1 tbsp Ginger, freshly grated
• 2 lemon, juiced
• 2-4 tbsp Sesame oil
• As required Lime Salted Fried Peanuts
• 2 cups raw unsalted peanuts
• 1/4 Lemon juice
• 1 tbsp Fish sauce
• for frying Vegetable oil
• to taste Salt

 

Methods

1. Combine all Coconut Curried Tuna Salad ingredients and marinate up to 24 hours.
2. Combine all Thai Chili Slaw ingredients and marinate until time to assemble.
3. Soak peanuts in fish sauce and lime juice for 45 minutes to an hour. Drain and dry with paper towels. Meanwhile heat 2 inches of vegetable oil in a pan . Fry peanuts until crispy, season with salt.
4. Divide tuna salad and slaw amongst each tortilla. Top with roughly chopped peanuts and serve with peanut dipping sauce.