Tuna Salad from Koh Phangan
1 serving
15 minutes
Tuna salad from Koh Phangan is a vibrant representative of Pan-Asian cuisine, inspired by the fresh and light flavors of the Thai islands. Its history is linked to the tradition of making simple yet flavorful salads from accessible ingredients. The combination of soft canned tuna, crunchy green lettuce, and fresh vegetables makes it incredibly refreshing. Carrots add sweetness, while rings of red onion provide a tangy kick. The mayonnaise dressing with black pepper gives the dish a creamy texture and spicy note. This salad is perfect for a light dinner or lunch, and its balance of freshness and richness makes it a popular choice among Pan-Asian cuisine lovers.
1
Place the lettuce leaves on a plate and arrange slices of fresh cucumber beautifully on the other edge.
- Green salad leaves: 5 piece
- Cucumbers: 0.5 piece
2
Cut cherry tomatoes into 4 pieces and arrange them in a semicircle.
- Cherry tomatoes: 5 piece
3
Grate fresh carrots on a coarse grater, place them in the center as a pillow, and add half a can of chopped canned tuna on top.
- Carrot: 200 g
- Canned tuna in brine: 70 g
4
Add a few rings of red onion to taste.
- Red onion: 1 piece
5
We fill it with mayonnaise mixed with a large amount of black/fragrant ground pepper.
- Mayonnaise: 1 tablespoon
- Ground black pepper: to taste
