Karen's Kitchen: Thai tuna salad from former MasterChef contestant

-Credit: (Image: Hamilton Advertiser)
-Credit: (Image: Hamilton Advertiser)

This recipe was made for me many years ago, writes Karen Skewies.

I always remembered its amazing flavours so a while back I recreated it – the issue was that I never followed a recipe, I just made it to suit my taste.

My friends kept asking what was in it and encouraged me to write it down. So after many requests, I put pen to paper, but honestly I still adapt it to suit my taste buds.

For example, I love limes so sometimes I add some extra lime juice, or extra ginger.

It is great as a lunch dish served with prawn crackers.


■ 2 cans tuna (145g)

■ 1 grated lime and juice (+1 to serve)

■ 2tsp fish sauce

■ 1tbsp sweet chilli sauce

■ Half a chopped chilli red pepper

■ 1tsp grated ginger

■ 1tbsp fresh coriander

■ Handful of salted peanuts or cashew (if you want to make it extra special)

■ Prawn crackers to serve


1. Grate and juice the lime.

2. Grate the ginger.

3. Chop the chilli pepper, coriander and peanuts.

4. Put the tuna in a bowl and break up the chunks.

5. Add the grated lime and juice, fish sauce, chilli sauce, chopped red pepper, grated ginger, coriander and peanuts. Mix well.

6. Chill for 30 minutes in the fridge.

7. Serve with prawn crackers and slices of limes.

*Don't miss the latest headlines from around Lanarkshire. Sign up to our newsletters here.

And did you know Lanarkshire Live had its own app? Download yours for free here.