Serious Eats: Recipes

Spicy Tuna Salad with Young Ginger and Lemongrass

About the author: Leela is the author of the Thai food blog You can follow her at @shesimmers

Note: I prefer tuna in soybean oil (not olive oil) in this recipe. Unlike most versions of American-style tuna salad, there's no mayo in this, so some fat will help keep the salad moist and more palatable. I also prefer solid white tuna steaks over the chunk light variety.

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