2 pinches palm sugar
8 cherry tomatoes, halved lengthwise
1 green unripe papaya, grated and bruised with mortar and pestle
1 green unripe papaya, grated and bruised with mortar and pestle
1/2 cup fresh Thai basil leaves, torn
1/2 cup fresh cilantro leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup fresh Vietnamese mint leaves, torn
Juice of 2 limes
14 ounces applewood cold-smoked albacore tuna, cleaned of sinew and finely sliced
Chili Tamarind Sauce, recipe follows
1 kaffir lime, cut into 4 wedges, plus fresh lime leaves, julienned, for garnish
Peanuts, roasted and crushed, for serving
Shallots, fried, for garnish
1 tablespoon canola oil, for frying
4 long Thai red chiles, roughly chopped
4 cloves garlic, peeled and sliced
4 red shallots, peeled and sliced
One 1 1/2-inch piece ginger, peeled and sliced
1 cup tamarind water
Palm sugar
4 cilantro roots
Fish sauce
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