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Spicy Tuna Salad With Young Ginger and Lemongrass Recipe
Ingredients (9)
- 2 (5-ounce) cans of solid white tuna in soybean oil
- 2 small stalks of lemongrass, sliced very thinly (see here for more details)
- 2 large shallots, peeled, halved, and sliced thinly lengthwise
- 1/4 cup of fresh young ginger, cut into fine matchsticks
- 2 to 3 fresh bird's eye chilies, cut into thin slices
- 2 to 3 large limes
- 3 tablespoons fish sauce, more or less to taste
- 1/2 cups dry-roasted peanuts, preferably unsalted
- Lettuce leaves
Directions
Learn how to make this recipe at Serious Eats