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Low Carb Thai Tuna Salad

This Thai tuna salad is naturally low in carbs and can be served as an appetizer or party offering!

Low Carb Thai Tuna Salad - the perfect recipe for an appetizer or party dish

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Today's delicious low carb dish is brought to you from my cousin, Fiona! She knows a vast amount about different cuisines and cooking styles, and I am delighted that she shared this recipe with us! You can see all her amazing culinary creations on her Instagram feed! Thanks, cuz!

 

This recipe is one that my family have been making – and tweaking – for about 25 years. I know now that it's what Thai chefs call a larb – a salad made with minced meat or fish, seasoning, citrus and toasted powdered rice. Feel free to omit the rice powder if you want to make it even lower carb, but it's a tiny amount that makes an amazing difference to the taste and texture of the finished dish.

It's been the most popular dish on the annual open house buffet table at mine for the past two years – I think because it's so light, fresh and different from your average ‘beige' buffet fare.

How to Make a Low Carb Thai Tuna Salad

To prepare the powdered rice, dry roast the rice in a small, heavy frying pan over a hot flame until it begins to brown. Cool slightly, then grind in a coffee grinder or similar (I use a Nutribullet).

In a bowl, mix together some drained canned tuna, the powdered rice, shallots, fish sauce, lime juice, cayenne, black pepper and chopped mint. Taste for seasoning.

Low Carb Thai Tuna Salad - the perfect recipe for an appetizer or party dish

Spoon the Thai tuna salad onto the lettuce leaves and serve.

Low Carb Thai Tuna Salad - the perfect recipe for an appetizer or party dish

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Low Carb Thai Tuna Salad

Low Carb Thai Tuna Salad

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Thai tuna salad is naturally low in carbs and can be served as an appetizer or party offering!

Ingredients

  • 1 tbs long grain rice
  • 2 small cans tuna in oil
  • 5 shallots, thinly sliced
  • 1 tsp fish sauce
  • juice of 1 lime
  • pinch cayenne pepper
  • black pepper
  • 4 tbs chopped fresh mint
  • Small lettuce leaves, eg little gem, separated, to serve

Instructions

  1. Dry roast the rice in a small, heavy frying pan over a hot flame until it begins to brown. Cool slightly, then grind in a coffee grinder or similar.
  2. In a bowl, mix together the drained tuna, rice, shallots, fish sauce, lime juice, cayenne, pepper and chopped mint. Taste for seasoning.
  3. Serve on the lettuce leaves.

Notes

7g net carbs for quarter of the recipe (incl rice)

5.3g net carbs for quarter of the recipe (no rice)

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Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 201Total Fat 7gSaturated Fat 1gCholesterol 15mgSodium 422mgCarbohydrates 7gNet Carbohydrates 7gFiber 0gSugar 2gProtein 25g

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Joy

Sunday 21st of January 2018

Omit rice for KETO version!

Georgina

Monday 22nd of January 2018

Absolutely! Although, as explained in the text and the nutritional data, the amounts are so small that it may be OK for some people.

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