At the weekend market in Bangkok Saturday, I ate a Spicy Tuna Salad. I
recreated the recipe last night:

Spicy Tuna Salad

1 can tuna
1 shallot, finely chopped
1 serrano chile, finely chopped
1/2 tbsp crushed red chiles (or to taste)
1 lime
1 tsp fish sauce
1/2 seedless cucumber, finely chopped
1 tbsp cilantro, finely chopped
1 tsp mint, finely chopped

I'm guessing on the measurements -- I never measure anything when I'm
cooking! Drain the tuna, squeeze the lime juice on the tuna. Add all
other ingredients. Mix well.

The salad I had in Bangkok was served on a lettuce leaf. I added a little
piece of finely chopped lemongrass and a sprinkle of Thai dried chile powder
(Nguan Soon brand) to give it additional zing.

--
Clay Irving >
Excess on occasion is exhilarating. It prevents moderation from acquiring
the deadening effect of a habit.
- W. Somerset Maugham

Clay Irving wrote:
> At the weekend market in Bangkok Saturday, I ate a Spicy Tuna Salad. I
> recreated the recipe last night:
>
> Spicy Tuna Salad
>
> 1 can tuna
> 1 shallot, finely chopped
> 1 serrano chile, finely chopped
> 1/2 tbsp crushed red chiles (or to taste)
> 1 lime
> 1 tsp fish sauce
> 1/2 seedless cucumber, finely chopped
> 1 tbsp cilantro, finely chopped
> 1 tsp mint, finely chopped
>
> I'm guessing on the measurements -- I never measure anything when I'm
> cooking! Drain the tuna, squeeze the lime juice on the tuna. Add all
> other ingredients. Mix well.
>
> The salad I had in Bangkok was served on a lettuce leaf. I added a little
> piece of finely chopped lemongrass and a sprinkle of Thai dried chile powder
> (Nguan Soon brand) to give it additional zing.
>
I'd guess you've been eating spicy Thai food for a while, if you needed
*_additional_* dried chile powder after already using a serrano and a
half Tablespoon of crushed red chiles for one little can of tuna! -aem