Balinese Tuna Salad
Ingredients
- 15 shallots, peeled, halved and very finely sliced
- 4 garlic cloves, halved and very finely sliced
- 15 small green bird chilies, seeded and finely chopped
- 5 lemon or lime leaves, very finely sliced, or 1/2 teaspoon grated lime zest
- 4 stalks lemongrass, very finely sliced
- 1 teaspoon shrimp paste
- 2 tablespoons fresh lime juice
- 2/3 cup vegetable oil
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 3/4 pound tuna steak, in one piece
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon lime juice
- 3 tablespoons vegetable oil
Instructions
Yield: 6 servings.. Combine shallots, garlic, chilies, lime leaves, lemongrass, shrimp paste, lime juice, oil, salt and pepper in a deep bowl and stir with a wooden spoon for 5 minutes. Set aside. Season the tuna with salt and pepper and sprinkle it with the lime juice. Add the oil and tuna to the hot pan and cook for about 6 minutes per side. Remove from the heat, cover the pan and allow the tuna to cool. When cooled, break the tuna into chunks and transfer it to a large, nonreactive bowl. Add the spice paste and toss. Allow to sit for 1/2 hour, or covered and refrigerated overnight. Serve with warm rice on the side.
