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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Why Do I Still Have Thyroid Symptoms? by functional medicine practitioner Datis Kharrazian is single-handedly responsible for my improved health over the past few years. It introduced me to the connection between autoimmune disease and lifestyle factors like diet at a time when my doctors were telling me there was nothing wrong with my thyroid even though I had high antibodies. This book gave me the information I needed to get the right tests ordered and seek proper treatment. It’s a must-have guide for anyone who has already been diagnosed with thyroid disease, who is at risk due to family history, or who strongly suspects they may have it but isn’t sure where to start. I can’t recommend it enough!
- 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.