Use Compresses: Cold water Use either plain water from the faucet or add a few ice cubes. Dip a cloth into the liquid and lay it over the burn. Repeat every few minutes as the cloth warms. Apply several times a day for a total of 10 to 15 minutes each.
Check the Kitchen: Oatmeal. Wrap dry oatmeal in cheesecloth or gauze. Run cool water through it. Discard the oatmeal and soak compresses in the liquid. Apply every 2 to 4 hours. Fat-free milk. Mix 1 cup fat-free milk with 4 cups water, then add a few ice cubes. Apply compresses for 15 to 20 minutes; repeat every 2 to 4 hours. Cornstarch. Add enough water to cornstarch to make a paste. Apply directly to the sunburn. Lettuce. Boil lettuce leaves in water. Strain, then let the liquid cool several hours in the refrigerator. Dip cotton balls into the liquid and gently press or wipe onto irritated skin. Yogurt. Apply yogurt to all sunburned areas. Rinse off in a cool shower, then gently pat skin dry. Tea bags. If your eyelids are burned, apply tea bags soaked in cool water to decrease swelling and help relieve pain. Tea has tannic acid, which seems to ease sunburn pain.
Avoid Soap: Vinegar. Mix 1 cup of white or apple cider vinegar into a tub of cool water, says Carl Korn, M.D. A great astringent, it soothes sunburn pain. Aveeno powder. If the sunburn involves a large area, use the premeasured packets or add 1/2 cup of Aveeno Soothing Bath Treatment, made from oatmeal, to a tub of cool water, says Dr. Schreiber. Soak for 15 to 20 minutes. Aveeno is a well-known remedy for itching. Baking soda. Generously sprinkle baking soda into tepid bathwater, suggests Dr. Haberman. Instead of toweling off, let the solution dry on your skin. It is completely nontoxic, and it will soothe the pain.
Moisturize: Chill your moisturizer in the fridge for added relief.
Eat and Drink: Increase oral fluid intake for rehydration and eat a balanced diet.
1 tablespoon finely chopped cilantro, plus additional for garnish
1/2 teaspoon toasted sesame oil
Pinch of salt
Pinch of ground black pepper
Hot pepper sauce(optional)
4 round-rice paper wrappers
1. In a bowl, combine the tuna, mayonnaise, scallion, celery, carrot, cilantro, oil, salt, pepper, and a few drops of hot-pepper sauce (if using). Stir to mix well.
2. Prepare the rice-paper wrappers according to the package directions. Lay the papers on a moistened tray or work surface. Spoon one-fourth of the tuna mixture on one side of each wrapper. Roll up from the bottom, folding sides in first, into a tube. Garnish with cilantro leaves and serve immediately.