Tuna sambal kecombrang (tuna with torch ginger sambal). You can serve this mostly raw sambal with rice or serve it with salad.
To make it, cut the blue steak tuna with a sharp knife into small cubes. Mix the tuna with thinly sliced shallots, garlic, torch ginger, kaffir lime leaves, bird’s eye chili, salt, a dash of sugar & Thai fish sauce. Then carefully pour very hot coconut oil over the tuna. Drizzle with fresh lime juice before serving.
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Tuna with Torch Ginger Sambal
- 100g blue steak tuna
- 50g shallots
- 10g garlic
- 1 stalk torch ginger, remove the petal
- 3 kaffir lime leaves
- 1 stalk lemongrass, white part only
- 10g bird’s eye chilies, seeds intact
- 2 teaspoons Thai fish sauce
- 20ml coconut oil
- a pinch of salt and sugar
Direction
- Cut the tuna with a sharp knife into 5mm cubes.
- Finely sliced shallots, garlic, torch ginger, kaffir lime leaves, lemongrass, and chilies. Put in a mixing bowl, add tuna to the bowl, season with salt, and sugar.
- Heat a frying pan, add coconut oil, and raise the heat until the oil is very hot and almost smoking. Pour hot oil over the tuna, and gently toss through.
- Drizzle the lemon juice around the tuna, and toss together gently.
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