thai tuna salad

April 5, 2012
On this week's edition of balancing-the-butter-and-sugar-intake, we have an amazing Thai tuna salad.  But let's backtrack a bit first.  

Here is the story of how Miss Table For Two, who I lovingly refer to as Julie, officially took my last name.  It's a story of friendship.  A story of love, really. 

Julie created this amazing salad.  Frankly speaking, I loved this girl before this salad, but now? Adore.  So bless you, Julie.  BLESS YOU.  I immediately made this as soon as she shared the recipe and so did Mother Simpson.  After falling in love with the salad and a quick family meeting, we concluded that Julie will be formally referred to as Julie Simpson.  Welcome to the fam, Jules!  I always wanted a sister like you. 

Thai Tuna Salad

gluten-free, dairy-free

Slightly adapted from Table For Two by Julie Chiou
3 cans of white albacore tuna, drained
1/2 cup diced red & orange bell pepper
1/2 red onion, diced
1 cucumber, sliced thinly & chopped
1/4 cup sesame oil
Juice of 1 lime
1/4 cup cilantro, coarsely chopped
1/2 jalapeño, finely chopped
Salt and pepper, to taste
Sesame seeds, as garnish
  1. In a large bowl, break up the tuna into smaller pieces.
  2. Mix in the red bell pepper, red onion, jalapeño, cilantro and cucumber. Pour the sesame oil on top and stir to combine everything. Add the juice of 1 lime and stir.
  3. Season to taste with salt and pepper and top with sesame seeds, sprigs of cilantro and lime wedge.