• 4 fresh tuna steaks, weighing 3-4 ounces each (can be substituted with canned tuna chunks)
• ¼ cup spice paste for seafood
• 1 tsp. salt
• _½ tsp. black peppercorns, crushed
• 1 Tbs. freshly squeezed lime juice
• 2 Tbs. oil
• 1 cup Sambal Matah
• salt and pepper to taste
• Fried shallots to garnish

• Season fresh tuna steaks with seafood spice paste, salt, pepper and lime juice.

• Heat oil in frying pan and cook tuna steaks for 3 minutes on each side over high heat. Do not overcook. Set aside and allow to cool down, then break the tuna into small chunks. Place in salad bowl.
• Add Shallot & Lemongrass Chili Sauce (Sambal Matah) and mix well.

• Season to taste with salt and pepper and garnish with fried shallots. Serve at room temperature with steamed rice.

Note: Any other firm, well-flavored fresh fish such as snapper, sea bass or salmon, can be substituted for tuna.

Make 4-6 servings.