Lao Tuna Poke Laab
Lao Tuna Poke Laab
Ingredients
For the Tuna Laab
- 1 pound sushi-grade tuna, cut into 1/2-inch cubes
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1 teaspoon granulated sugar
- 2 tablespoons toasted rice powder
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup green onions, finely chopped
- 2 garlic, cloves, minced
- 1/2 cup red onion, thinly sliced
- 1 cup fresh cilantro, chopped
- 2 kaffir lime leaves, thinly sliced (chiffonade)
- 1 stalk lemongrass, outer layers removed, thinly sliced
- 1 inch piece galangal, peeled and minced
For Serving
- 1 head romaine lettuce, leaves separated
- 1/2 cup fresh mint, sprigs
- 1 cucumber, sliced
- 4 radishes, thinly sliced
- 2 red chili peppers, thinly sliced, for garnish
- 1 lime, cut into wedges
Instructions
- 1
In a medium mixing bowl, combine the fish sauce, fresh lime juice, and granulated sugar. Whisk until the sugar is dissolved. This is your laab dressing.
⏱️ 3 min
- 2
Add the cubed sushi-grade tuna to the bowl with the laab dressing. Gently toss to coat the tuna.
⏱️ 2 min
- 3
To the tuna mixture, add the toasted rice powder, red pepper flakes, chopped green onions, minced garlic, thinly sliced red onion, chopped fresh cilantro, thinly sliced kaffir lime leaves, thinly sliced lemongrass, and minced galangal.
⏱️ 7 min
- 4
Gently toss all the ingredients together until the tuna is well coated with the seasonings and herbs. Be careful not to overmix, as this can break down the delicate tuna.
⏱️ 3 min
- 5
Taste the laab and adjust seasonings if necessary. You might want more fish sauce for saltiness, lime juice for tang, or red pepper flakes for heat.
⏱️ 2 min
- 6
Arrange the Lao Tuna Poke Laab on a serving platter. Serve immediately with romaine lettuce leaves, fresh mint sprigs, sliced cucumber, sliced radishes, and lime wedges on the side for wrapping and garnish. Garnish with additional sliced red chili peppers if desired.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Lao Tuna Poke Laab
Ingredients
For the Tuna Laab
- 1 pound sushi-grade tuna, cut into 1/2-inch cubes
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1 teaspoon granulated sugar
- 2 tablespoons toasted rice powder
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup green onions, finely chopped
- 2 garlic, cloves, minced
- 1/2 cup red onion, thinly sliced
- 1 cup fresh cilantro, chopped
- 2 kaffir lime leaves, thinly sliced (chiffonade)
- 1 stalk lemongrass, outer layers removed, thinly sliced
- 1 inch piece galangal, peeled and minced
For Serving
- 1 head romaine lettuce, leaves separated
- 1/2 cup fresh mint, sprigs
- 1 cucumber, sliced
- 4 radishes, thinly sliced
- 2 red chili peppers, thinly sliced, for garnish
- 1 lime, cut into wedges
Instructions
- 1
In a medium mixing bowl, combine the fish sauce, fresh lime juice, and granulated sugar. Whisk until the sugar is dissolved. This is your laab dressing.
⏱️ 3 min - 2
Add the cubed sushi-grade tuna to the bowl with the laab dressing. Gently toss to coat the tuna.
⏱️ 2 min - 3
To the tuna mixture, add the toasted rice powder, red pepper flakes, chopped green onions, minced garlic, thinly sliced red onion, chopped fresh cilantro, thinly sliced kaffir lime leaves, thinly sliced lemongrass, and minced galangal.
⏱️ 7 min - 4
Gently toss all the ingredients together until the tuna is well coated with the seasonings and herbs. Be careful not to overmix, as this can break down the delicate tuna.
⏱️ 3 min - 5
Taste the laab and adjust seasonings if necessary. You might want more fish sauce for saltiness, lime juice for tang, or red pepper flakes for heat.
⏱️ 2 min - 6
Arrange the Lao Tuna Poke Laab on a serving platter. Serve immediately with romaine lettuce leaves, fresh mint sprigs, sliced cucumber, sliced radishes, and lime wedges on the side for wrapping and garnish. Garnish with additional sliced red chili peppers if desired.
⏱️ 8 min