A few years ago I did an internship in Windsor, On. It was there that I fell in love with Thai food. There was this little hole in the wall Thai restaurant called Basil Court. It was popular place amongst my friends who were all students, recent graduates, or newly married. I think we really liked it because the portion sizes were really great and it was cheap. Not to mention that the food was actually good! I have fond memories of that place as we ate and conversed while the giant gold fish swam in the background.
Basil Court was the most americanized Thai restaurant I've ever been to. This is not necessarily negative because it served as my gateway into thai food and ingredients. Since then I have read, researched and attempted to recreate my favourite recipes and experimented with ingredients. The below recipe is an attempt at just that, my attempt to take a fresh spin on an old classic; Tuna salad.
Thai Tune Lettuce Wraps
1 Can of Tuna drained
1 Thai Chili seeded and minced
2 Teaspoon freshly grated ginger
1 Garlic clove, freshly grated
1 Tablespoon Coconut Oil
1/4 Red pepper finely chopped
1 small celery stalk finely chopped
1/2 lime zest and juice
Salt to taste.
3-4 Washed Whole Romaine Lettuce leaves
In a medium sized mixing bowl mix together all ingredients until well combined. Spoon tuna mixture into Romaine leaves and enjoy! I didn't have any toasted peanuts but if I did I would have sprinkled these wraps with them.