Spicy Tuna Salad with Chilies and Lime

From Quick and Easy Thai by Nancie McDermott

1 can (12oz) chunky tuna, packed in oil or water, drained
3 Tb fish sauce
3 Tb lime juice
1 Tb sugar
2 Tb thinly sliced shallots
2 green onions, thinly sliced crosswise
1 Tb minced fresh ginger
1 Tb coarsely chopped roasted, salted peanuts
1 Tb finely chopped fresh hot green chilies or 1 tea coarsely ground dried red chili
2 Tb coarsely chopped fresh cilantro

Combine the tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, chilies, and chopped cilantro in a medium bowl. Mix gently to season the tuna and break it into smaller chunks. Transfer to a small platter or shallow bowl, garnish with cilantro leaves, and let stand 10 to 15 minutes. The salad can also be covered and chilled until shortly before serving time, up to 2 days. Serve chilled or at room temperature.