Ingredients

1/4   pound dried cappellini pasta (thin spaghetti) 5   tablespoons fresh lime juice 3   tablespoons Thai fish sauce (nam pla) 4   teaspoons sugar 1   tablespoon soy sauce 1   tablespoon rice wine vinegar 1/4   cup chopped fresh cilantro 1/4   teaspoon salt 1   Thai (or jalapeno) chile, minced 1   can (12 oz.) solid white tuna packed in water, drained and coarsely flaked 2   cups coarsely chopped romaine leaves   Orange slices, for garnish 6   (6 or 7 inch) flour tortillas   Green onions, for garnish

Description

1/4   Pound Dried Cappellini Pasta (thin Spaghetti) 5   Tablespoons Fresh Lime Juice 3   Tablespoons Thai Fish Sauce (nam Pla) 4   Teaspoons Sugar 1   Tablespoon

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