Tuna Laab
Tuna Laab
Ingredients
- 1 can Oceans Skipjack Flaked Light Tuna, drained
- 2 tablespoons jasmine rice, toasted and ground
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 stalk scallion, finely chopped
- 2 tablespoons culantro, chopped
- 2 tablespoons mint leaves
- 3 tablespoons shallot, thinly sliced
- 1 tablespoon palm sugar
- 1 teaspoon chili flakes
- as needed culantro, extra, for serving
- as needed lime wedges, for serving
- as needed sticky rice, for serving
Instructions
- 1
Place the 2 tablespoons of jasmine rice in a pan over medium heat. Toast the rice until it is lightly browned, about 3-5 minutes. Transfer the toasted rice to a mortar and pestle and grind it into a rough powder.
⏱️ 5 min
- 2
Open the can of Oceans Skipjack Flaked Light Tuna. Drain the liquid from the tuna into a bowl. Then, add the drained tuna to a separate mixing bowl.
⏱️ 1 min - 3
To the bowl with the tuna, add the finely chopped scallion, chopped culantro, mint leaves, and thinly sliced shallot.
⏱️ 2 min
- 4
In the mortar and pestle (after grinding the rice), place the palm sugar. Squeeze the lime juice over the palm sugar. Add the fish sauce and chili flakes to the mortar. Stir the mixture with a spoon until combined, forming a "punchy mixture".
⏱️ 3 min
- 5
Pour the dressing mixture from the mortar into the bowl containing the tuna, herbs, and aromatics. Add the toasted and ground rice powder to the bowl. Thoroughly mix all the ingredients in the bowl with a spoon until well combined.
⏱️ 3 min
- 6
Taste the Tuna Laab and adjust the seasoning as desired.
⏱️ 1 min
- 7
Plate the Tuna Laab. Serve with some extra culantro, lime wedges, and sticky rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Laab
- 1 can Oceans Skipjack Flaked Light Tuna, drained
- 2 tablespoons jasmine rice, toasted and ground
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 stalk scallion, finely chopped
- 2 tablespoons culantro, chopped
- 2 tablespoons mint leaves
- 3 tablespoons shallot, thinly sliced
- 1 tablespoon palm sugar
- 1 teaspoon chili flakes
- as needed culantro, extra, for serving
- as needed lime wedges, for serving
- as needed sticky rice, for serving
Instructions
- 1
Place the 2 tablespoons of jasmine rice in a pan over medium heat. Toast the rice until it is lightly browned, about 3-5 minutes. Transfer the toasted rice to a mortar and pestle and grind it into a rough powder.
⏱️ 5 min - 2
Open the can of Oceans Skipjack Flaked Light Tuna. Drain the liquid from the tuna into a bowl. Then, add the drained tuna to a separate mixing bowl.
⏱️ 1 min - 3
To the bowl with the tuna, add the finely chopped scallion, chopped culantro, mint leaves, and thinly sliced shallot.
⏱️ 2 min - 4
In the mortar and pestle (after grinding the rice), place the palm sugar. Squeeze the lime juice over the palm sugar. Add the fish sauce and chili flakes to the mortar. Stir the mixture with a spoon until combined, forming a "punchy mixture".
⏱️ 3 min - 5
Pour the dressing mixture from the mortar into the bowl containing the tuna, herbs, and aromatics. Add the toasted and ground rice powder to the bowl. Thoroughly mix all the ingredients in the bowl with a spoon until well combined.
⏱️ 3 min - 6
Taste the Tuna Laab and adjust the seasoning as desired.
⏱️ 1 min - 7
Plate the Tuna Laab. Serve with some extra culantro, lime wedges, and sticky rice.
⏱️ 1 min