CAMBODIAN TUNA SALAD

CAMBODIAN TUNA SALAD image

Yield Serves 4-6 as a main course

Number Of Ingredients 22

SALAD
1 cup chopped fresh cilantro
1 cup chopped fresh mint
3 cups shredded iceberg or romaine lettuce
3 cups shredded white or green cabbage
1 large red onion, thinly sliced
1 red bell pepper, cut into very thin strips
3 cans albacore tuna, in water, drained well
3 tablespoons roasted rice powder (recipe below)
1 cup (or to taste) plus 4 tablespoons Cambodian Salad Dressing (recipe below)
Additional cilantro and mint for garnish
ROASTED RICE POWDER
1/4 cup basmati or jasmine rice
CAMBODIAN SALAD DRESSING:
1/4 cup water
1/4 cup sugar
1 garlic clove
1 shallot
1/2 cup fish sauce
2 tablespoons fresh lime juice
1 teaspoon minced ginger
½ teaspoon cayenne pepper

Steps:

Prepare the Roasted Rice Powder: Heat a small skillet over medium-low heat and add the rice. Cook, stirring or shaking the grains, until the rice has turned opaque and begun to take on a light golden color. Remoce from the pan and cool. Grind to a powder in a spice grinder. Prepare the Salad Dressing: In a small saucepan, bring the water to a boil and add the sugar, stirring to dissolve. Set aside and allow to cool to room temperature. Grind the garlic and shallot in a food processor, and then add the rest of the ingredients and process until smooth. Prepare the Salad: In a small bowl, mix the tuna and rice powder together with 4 tablespoons of the dressing. Mix the cilantro, mint, cabbage, lettuce, red pepper and onion together in a large bowl. Toss with the remaining 1 cup of salad dressing (or to taste, start with ½ cup, toss, and taste, adding as you feel appropriate). Mix in the tuna and rice powder mixture and place on serving dish, garnishing with springs of mint and cilantro.