Spicy Tuna Salad
(Sambel Be Tongkol)

  • 4 fresh tuna steaks, weighing 3-4 ounces each (can be substituted with canned tuna chunks)
  • cup spice paste for seafood
  • 1 tsp. salt
  • 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.

PreviousSeafood MenuNext