A humble tin of tuna has so much potential. We've used it to make a quick, store-cupboard larb. Lots of spice and acid. Perfect eaten with the leftover rice.
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Serves
2
For The Salad:
Tuna
Baby Gem Lettuce
Cucumber
Coriander
For The Dressing:
Jasmine Rice
Red Onion
Coriander
Lime
Garlic Clove
Thai Red Chilli
Fish Sauce
Honey
Salt
Black Pepper
Serves
2
For The Salad:
Tuna
Baby Gem Lettuce
Cucumber
Coriander
For The Dressing:
Jasmine Rice
Red Onion
Coriander
Lime
Garlic Clove
Thai Red Chilli
Fish Sauce
Honey
Salt
Black Pepper
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Step 1.
In a small pan on high heat, add 2 tbsp of rice and toast until medium golden, tossing for 3-4 mins or until it smells like popcorn. Make sure to watch the pan because it can burn quickly. Set aside in a mortar and pestle or blender/spice grinder. Grind or blitz into a fine powder and set aside.
Step 2.
Finely slice your red onion, chilli, coriander stems, and then mince or grate your garlic. Add all of those ingredients to a medium-sized bowl. Add the zest of 2 whole limes along with all the lime juice, fish sauce, honey, pinch of salt and pepper and toss well. Drain the majority of the olive oil from the tin of tuna and gently toss into the bowl, trying not to break up the chunks into mush.
Step 3.
Prepare a platter of iceberg cups, sliced cucumbers, fresh coriander and leftover rice, if you've got any.
Step 4.
Cover the tuna larb in the toasted rice powder and lightly toss. Serve in lettuce cups and tuck in.
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