Presented by Hellmann's and Best Foods
Skip the usual lackluster sandwich and spice things up with this Thai Coconut Curried Tuna Strangewich.
4 large wrap tortillas
Peanut dipping sauce, store bought
Coconut Curried Tuna Salad
2 cans (12 ounces each) Albacore Tuna, unsalted and drained
1/4 cup canned coconut cream (Note: don't shake, scrape the cream from the top and discard the liquid)
1/4 cup Best Foods Mayonnaise
2 tablespoon Thai Curry Paste (red or green)
1 shallot, minced
2 garlic clove, minced
1 lime zested and juiced
1 tablespoon rice vinegar
2 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon cilantro, chopped
1 tablespoon mint, picked and chopped
1 tablespoon thai basil, picked and chopped
2 tablespoon dried coconut shavings
Thai Chili Slaw
1 cup sliced Savoy cabbage (or napa)
1 cup sliced purple cabbage
1/2 cup carrots, peeled and grated
3 scallions, sliced
1/2 cup red bell pepper, sliced
1/4 cup cilantro, picked and rough chopped
1/4 cup mint, picked and rough chopped
1/4 cup thai basil, picked and rough chopped
1-2 thai bird chilis, sliced thin (sub fresno or jalapeno if you can't find them)
1 tablespoon freshly grated ginger
2 limes, juiced
2-4 tablespoon sesame oil
Lime Salted Fried Peanuts
2 cups raw unsalted peanuts
1/4 lime juice
1 tablespoon fish sauce
Vegetable oil for frying
Combine all Coconut Curried Tuna Salad ingredients and marinate up to 24 hours.
Combine all Thai Chili Slaw ingredients and marinate until time to assemble.
Soak peanuts in fish sauce and lime juice for 45 minutes to an hour. Drain and dry with paper towels. Meanwhile heat 2 inches of vegetable oil in a cast iron to 350 degrees. Fry peanuts until crispy, season with salt.
Divide tuna salad and slaw amongst each tortilla. Top with roughly chopped peanuts and serve with peanut dipping sauce.