Thai Tuna Larb Lettuce Cups

• 8 g dry Uncooked jasmine or sticky rice (⅔ tbsp dry)
• 120 g drained Canned tuna in water (4.2 oz drained)
• 15 g Lime juice (1 tbsp)
• 8 g Fish sauce (1⅓ tsp)
• 2 g Sugar (½ tsp)
• 0.5 g Dried chili flakes (¼ tsp)
• 15 g raw Shallot (0.5 oz raw)
• 10 g raw (½ scallion) Scallion
• 5 g raw Fresh mint (⅓ cup chopped)
• 5 g raw Fresh cilantro (⅓ cup chopped)
• 60 g raw Little gem or romaine lettuce leaves (2.1 oz raw)

You'll need: Small dry frying pan, Mortar and pestle, or a zip bag and rolling pin, Bowl, Knife, Cutting board.

Method

1. Toast the rice

   Toast the uncooked rice in the dry pan over medium heat, shaking often, for 2–3 minutes until golden and nutty-smelling. Let it cool for a minute, then crush it into a coarse powder in a mortar, or in a zip bag with a rolling pin.

   Toasted rice powder gives larb its crunch and nutty taste. It's worth the 3 minutes.

2. Mix the dressing

   In a bowl, stir the lime juice, fish sauce, sugar and chili flakes until the sugar dissolves.

   Taste it. It should be sharp and salty, with a little sweetness.

3. Toss the larb

   Drain the tuna well and flake it into the dressing. Thinly slice the shallot and scallion, tear the mint and cilantro, and add them with most of the toasted rice. Toss gently.

   Press the tuna in the can with the lid to squeeze out every drop of water first.

4. Fill the lettuce cups

   Spoon the larb into the lettuce leaves and sprinkle with the rest of the toasted rice.

   Little gem leaves are naturally cup-shaped and hold the filling well.

Swaps

• Canned tuna → Cooked chicken breast (110 g), shreddedA classic larb gai filling.
• Fish sauce → Soy sauceUse it if you don't have fish sauce. The taste is less funky. Soy sauce contains wheat; use tamari to keep it gluten-free.