Vietnamese Spicy Tuna Salad


Boris Ryzhkov

Watch Andrew prepare Vietnamese Spicy Tuna Salad in his Bizarre Foods in the Kitchen web series. Then print out the recipe and get cookin' in your kitchen. Try this spicy dish! Mmm ... Good!


2 lbs. fresh center-cut bluefin 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


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.

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