Vietnamese Spicy Tuna Salad

By mahto

Ingredients

• 2 lbs. fresh center-cut yellowfin tuna, free of connective tissue and skin (3 lbs. untrimmed)
• 1 red onion, or sweet onion, sliced thin
• 1/4 cup olive oil
• Zest and juice of 1 lime
• 2 ancho chilies, rehydrated in hot water for 25 minutes, drained and cleaned
• 1 tbs. vegetable oil
• 2 serrano chilies, minced
• 2 tomatoes, diced
• 3 ribs celery, thinly sliced
• 1 cup thinly sliced hearts of palm, canned is OK, but fresh is best!
• 3 tbs. salt-packed capers, rinsed and drained
• Fresh mint and cilantro to garnish
• 2 tbs. fish sauce
• 2 tbs. toasted rice powder

Preparation

Step 1

Dice tuna into small cubes and reserve.

Fry the ancho peppers briefly in the oil.

Place peppers, fresh chilies, sea salt and 1 tsp. of lime juice in a mortar and pestle and grind by hand. Combine all ingredients. Let rest, refrigerated, for 20 minutes, garnish with herb sprigs and serve with grilled bread or sticky rice.