Tuna Salad with Fresh Herbs

Method

1. 1 Press the canned tuna to remove excess oil, then tear it into large pieces instead of mashing it.
2. 2 Soak thinly sliced red onions in ice water for 10 minutes to reduce their pungency, then drain them well.
3. 3 Wash the lettuce and herbs, drain them well, and refrigerate for 15 minutes to keep the leaves crisp.
4. 4 If the salad is still watery, the dressing will be diluted and the whole dish will taste bland; this is the most common mistake when making salads.
5. 5 Mix fish sauce with lemon juice, sugar, and chopped chili peppers until it reaches the desired level of sourness and saltiness.
6. 6 Mix everything together right before serving, then sprinkle with crushed roasted peanuts.