Monday, September 14, 2009

Tuna Salad with Chili Oil

Servings: 4

  • Red cabbage - 1 cup, thinly shredded
  • Red Capsicum - 1 lrg, thinly sliced
  • Red Onion - 1 sml, thinly sliced
  • Seedless cucumber - 1.5 cup, thinly sliced
  • Canned Tuna chunks - 1 cup, drained of the canning juice/oil

  • Chili oil dressing:
  • Salt & pepper - to taste
  • Chili oil - 1/2 cup
  • Honey - 2 tbsp
  • Lemon/lime juice - 1 tbsp

  • Chili oil:
  • Olive oil - 500ml
  • Birds eye chilis - 2-3, ( or to taste) sliced lengthwise.
  • Garlic clove - 1
  • 1. To make the chili oil, get a large non-stick pot. Wipe it clean of any residue. Pour the oil and heat it up on low flame, approx 2-3 min. Add the chilies and the garlic. Keep the oil on low heat for 5- 10 min. Make sure the oil does not get hot enough to cook the chilies or the garlic. It should just be warm enough to infuse the flavours into the oil. After the 10 min, turn the heat off, let the oil cool down and store it in a sterilized glass bottle for future use.
  • 2. Chop and prep the veggies, set aside. Drain the tuna chunk of its canning juice, break it into bite size pieces and set aside.
  • 3. In a large bowl, whisk in the honey and lemon juice with salt and pepper. Slowly pour the chili oil while you whisk the dressing. This will create a nice thick dressing.
  • 4. Toss the veggies into the dressing to coat evenly. Gently toss in the tuna.
  • 5. You can serve it as it is or as side to any main of your choice. I personally like to eat it just on its own.


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