Thai Tuna Salad

From "Pok Pok" by Andy Ricker

DRESSING:
 2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon Palm sugar simple syrup (coarsely chop 2 ounces palm sugar and put in small pan with 1/4 cup plus 1 tablespoon water over medium heat until sugar is dissolved)
1-14 gram piece peeled ginger cut into 1 1/2 inch long matchsticks (about 2 tablespoons)
1 grams peeled garlic cloves halved and thinly sliced ( about 1 tablespoon)
6 grams fresh Thai chiles (about 4), preferable green, thinly sliced

SALAD:
1 (5-ounce) can solid light tuna packed in water, drained and broken into large pieces
2 ounces cherry tomatoes (about 4), halved, or quartered  if large
7 grams thinly sliced lemongrass (tender parts only), from about 1 large stalk (about 1 tablespoon)
14 grams peeled yellow onion, thinly sliced with the grain (about 2 tablespoons)
1 tablespoon coarsely chopped cilantro (thin stems and leaves), lightly packed
1 tablespoon coarsely chopped Chinese celery (thin leaves & stems), lightly packed (I substituted Italian parsley)
I tablespoon thinly sliced green onion, lightly packed

To make the dressing:
Combine the fish sauce, lime juice, simple syrup, ginger, garlic, and chiles in a medium pot, set it over medium heat, and heat the mixture just until it's warm to the touch. Turn off the heat.

Assemble the salad:
Add the remaining ingredients to the pot with the dressing and toss gently but well. Transfer the salad, liquid and all, to a plate in a heap, and serve.