Balinese Tuna Salad
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 15shallots, peeled, halved and very finely sliced
- 4garlic cloves, halved and very finely sliced
- 15small green bird chilies, seeded and finely chopped
- 5lemon or lime leaves, very finely sliced, or ½ teaspoon grated lime zest
- 4stalks lemongrass, very finely sliced
- 1teaspoon shrimp paste
- 2tablespoons fresh lime juice
- â…”cup vegetable oil
- 1½teaspoons kosher salt
- ¾teaspoon ground black pepper
- 1pounds tuna steak, in one piece
- Kosher salt and freshly ground black pepper to taste
- 1tablespoon lime juice
- 3tablespoons vegetable oil
For the Spice Paste
For the Tuna
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
529 calories; 33 grams fat; 2 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 24 grams protein; 859 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine all the spice-paste ingredients 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.
- Step 2
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 ½ hour, or covered and refrigerated overnight. Serve with warm rice on the side.
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