One of my favorite places to eat in my neighborhood is a cozy little family-owned Thai place on the corner of a strip mall where I used to work. It was a popular pit stop for employees on their lunch break, but I worked the night shift, so I always missed peak business hours any time a Thai-food craving struck. Which was perfect, because I’d get the place to myself. I could wake up near closing time with a Thai iced tea or Thai coffee before going into work and slurp down some leftover Tom Kha Gai or Beef Udon on my own midnight lunch break. And if I was feeling particularly hungry, I’d pick up some of their spicy, peanutty Thai Tuna Salad. Mmf. This AIP-friendly version is a modest ode to Thai flavors, served up on a lettuce wrap with plenty of spice despite the lack of red chilies! It’s my all-time favorite way to eat tuna.
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- 4 5-ounce cans tuna
- 1/2 small red onion (sliced thin)
- 2 whole green onion (chopped)
- 1 inch ginger (peeled and sliced)
- 1/4 cup coconut cream
- 1/4 cup sesame seeds (omit for AIP)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons basil (chopped)
- 1/2 tablespoon chili paste (omit for AIP)
- 1 head romaine lettuce
- Combine all ingredients except the lettuce in a mixing bowl.
- Refrigerate until chilled, at least 20 minutes, then serve inside lettuce leaves.