Canned Tuna Laab
A couple of weeks ago, I shared my recipe for Chicken Larb, and y’all really showed up for that one. It quickly became one of my most popular recipes on my social media platforms and here! Now, what really surprised me were the messages that came flooding in afterward. So many of you told me
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz Canned Tuna
- 1 tbsp Fish Sauce
- 2 Limes, Juice
- 1 tsp Sugar
- 1 tbsp Crushed Dried Thai Chili
- 2 tbsp Sticky Rice
- 3 Lime Leaves
- 2 tbsp Toasted Rice Powder
- 1/3 Red Onion
- Mint
- Cilantro
- Green Onions
- Sticky Rice
- Lettuce
- Cucumbers
Instructions
- 1
Prep work:
- 2
Thinly cut red onions along the grain into thin strips. (Optionally, soak the red onions in cold water for 5 minutes, then drain to reduce the raw bite)
- 3
Remove mint leaves from the stems. Finely chop up green onions and cilantro
- 4
Make the Toasted Rice Powder:
- 5
In a dry pan over medium heat, toast two tablespoons of sticky rice with 2–3 kaffir lime leaves. Stir frequently and toast until the rice is golden brown and fragrant (about 5–7 minutes)
- 6
Remove from heat, discard the lime leaves, and grind the toasted rice into a coarse powder using a mortar and pestle or spice grinder. Set aside
- 7
Prepare the Sauce:
- 8
In a small bowl, mix together one tablespoons of fish sauce, the juice of two limes, a teaspoon of sugar, and a tablespoon of crushed dried chili
- 9
Stir until the sugar is dissolved
- 10
Put it all together:
- 11
Open canned tuna and drain. Add tuna to a mixing bowl along with the thinly sliced red onions, green onions, cilantro, and mint
- 12
Pour over sauce and mix well. Then add in toasted rice powder and gently toss to combine
- 13
Serve:
- 14
Plate the larb with fresh lettuce, cabbage leaves, or cucumber slices, and sticky rice on the side
- 15
Serve at room temperature and enjoy!