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Smoked Albacore Tuna & Green Papaya Salad

Recipe from: El Gastronomo Vagabundo

Get globally inspired at the El GastrĂ³nomo Vagabundo truck in Toronto where international flavours are fused in dishes such as Pickled Lamb Tongue coated with Egyptian Dukkah, and a Tempura Fish Taco with Trinidadian hot sauce.

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400 grams applewood cold-smoked Albacore tuna, cleaned of sinew and finely sliced
Green papaya salad (recipe below)
Chili tamarind sauce (recipe below)
Shallots, fried
Peanuts, roasted & crushed
Fresh kaffir lime leaf, finely julienned

Arrange tuna slices in centre of four plates.

Gently top with green papaya salad, creating a pyramid on top of tuna slices.

Squeeze 3 nickel-sized dots of chili tamarind sauce around plated tuna.

Garnish with fried shallots, roasted crushed peanuts, and fresh kaffir lime leaves.

Cut lime into wedges and place a wedge on each plate. Serve immediately.

1 green unripe papaya, grated and bruised with mortar and pestle
8 cherry tomatoes, cut in half lengthwise
1/2 cup Thai basil leaves, picked and washed
1/2 cup cilantro leaves, picked and washed
1/2 cup Vietnamese mint leaves, picked and washed
1/2 cup mint leaves, picked and washed
Seasoning sauce (see recipe below)
2 limes

In a bowl, toss grated green papaya flesh, cherry tomatoes, and torn leaves of fresh herbs.

Dress with seasoning sauce and juice from 2 limes, and gently toss to coat.

2 pucks palm sugar
2 tablespoons water
Fish sauce, to taste

In small stainless steel pot over medium heat, heat water and palm sugar. Dissolve palm sugar completely.

Remove from heat. Add fish sauce gradually, to taste. Flavour should be a balance of sweet and salty.

Allow to cool completely before use.

1 tablespoon canola oil, for frying
250 grams tamarind water
4 red shallots, peeled and sliced
4 cloves garlic, peeled and sliced
1-1/2-inch piece ginger, peeled and sliced
4 cilantro roots
4 long Thai red chilies, roughly chopped
Palm sugar, to taste
Fish sauce, to taste

In stainless steel pot over high heat, heat 1 tablespoon oil, and add chopped garlic, ginger, shallots, and chilies. Sautee on high until starting to colour.

Add tamarind water and 1 puck of palm sugar. Stir to combine all ingredients and allow sugar to dissolve. Reduce heat to medium-low.

Once palm sugar is dissolved, remove from heat and allow to cool.

Pour mixture into bar blender and add cilantro roots. Puree until fine.

Pour contents into a bowl and add fish sauce gradually to taste. Flavour should be a sweet, sour, and salty balance of flavour.

Yields: 4 servings