Balinese Tuna Salad
Yield: 6 servings.
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 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 3/4 pounds tuna steak, in one piece
Kosher salt and freshly ground black pepper to taste
1 tablespoon lime juice
3 tablespoons vegetable oil
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.