Vietnamese Tuna Salad

Cook time 15 minutes
Servings 4


2 tbsp unsalted peanuts, toasted and chopped

2 x 185 g cans tuna in oil, drained and flaked

1 handful each of coriander leaves and mint leaves (or Asian herbs such as Vietnamese mint & Thai basil)

2 handfuls of mixed salad leaves

1/2 grapefruit, segmented and chopped

4 cherry tomatoes, quartered

Nuoc cham

1 small red chilli, finely chopped

1 garlic clove, finely chopped

1 tbsp fish sauce

1 tbsp caster sugar

2 tbsp grapefruit juice

Vietnamese Tuna Salad


For the nuoc cham, place the chilli, garlic, fish sauce, sugar and 2 tablespoons of water in a small saucepan and bring to the boil. Remove from the heat and allow to cool, then add the grapefruit juice.

Crush the peanuts to a crumb with a mortar and pestle.

Place the tuna, herbs, salad leaves, grapefruit segments and tomato in a bowl and pour over the nuoc cham. Toss and scatter over the peanut crumb.