members recipes

Ingredients
•½ can of 185g tuna
•½ red chilli, deseeded and finely chopped
•½ shallot, finely chopped
•1 tsp coriander, finely chopped
•1 tsp mayonnaise
•1 cucumber
•1 head pak choi, roughly chopped
•2 spring onions, chopped on the diagonal
•2 tomatoes, cut into wedges
•3 tbsp nam pla (fish sauce)
•1 tsp sugar
•juice of 1 lime
•1 tbsp water

Method
1.Empty the can of tuna into a bowl. Add the chilli, shallot, coriander and mayonnaise. Mix well, cover and chill in the fridge for at least an hour.
2.Peel the cucumber, cut into 6” pieces and then cut each piece in half on the diagonal. Carefully peel out the seeds. Stuff the tuna mixture into the hole in the cucumber.
3.In a small bowl, add the nam pla, sugar, lime juice and water. Stir to dissolve the sugar.
4.In a bowl, add the pak choi, spring onions and tomatoes. Pour over the nam pla dressing and mix well.
5.To serve, place two of the cucumber lengths in the middle of two plates and place the pak choi salad around the cucumber lengths.