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
Thai Chili Slaw:
- 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
Method:
- Combine all Coconut Curried Tuna Salad ingredients and marinate up to 24 hours.
- Combine all Thai Chili Slaw ingredients and marinate until time to assemble.
- 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.
- Divide tuna salad and slaw amongst each tortilla. Top with roughly chopped peanuts and serve with peanut dipping sauce.