- Prep time
- 15 minutes
- Cook time
- Serves 4-6
- 12 oz. Albacore tuna (packed in water)
- 3 green onions, sliced thin on the bias
- 6 sprigs fresh cilantro, minced
- 1 cup cucumber, diced small
- ½ cup red bell pepper, diced small
- 1 tablespoon red onion, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon black sesame seeds
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon Thai Red Curry Paste
- 4-6 small leaves Napa cabbage (leaves should be no bigger than the size of your hand)
Drain both cans of tuna and place contents in a bowl. Combine tuna with prepped vegetables.
Whisk sugar with vinegar and soy sauce until dissolved, then whisk in remaining ingredients; add vinaigrette to tuna mixture and toss together; refrigerate for at least 1 hour to allow flavors to "marry".
Divide Thai Tuna Salad evenly, placing in the center of each cabbage leaf; serve immediately.
Serve this dish as a light lunch or as a great starter to an evening meal.
Techniques used in this recipe:
In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.
Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.