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

• 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.