Great for a summer dish, and especially healthy without the mayonnaise. The aromatic flavors from the kaffir lime leaves, lemongrass and lime juice give a nice refreshing taste to the canned tuna.
1 lemongrass, finely sliced
2 kaffir lime leaves, julienned
4 radishes, cut into match stick
5 endive leave, sliced finely
a handful of greens
2 medium tomatoes, seeded and cut 1/4 inch thick
1/2 cup red onions, chopped 1/4 inch thick
3 green Thai chilies, seeded and finely slice
1/2 cup mint leaves, roughly torn
1/4 cup lime juice
3 Tbsp fish sauce
ground black pepper
Put the tuna in a bowl. Add the lemongrass, kaffir lime leaves, radishes, endive, greens, tomatoes, red onion, mint leaves and the chili. Add the lime juice and fish sauce and toss to combine without mashing up the tuna.
Adjust the tanginess and the salt. Serve as a finger food on endive leaves or as a side dish accompanied with bread or as filling for wraps.