The emphatic flavour of tuna marries well with the tangy seasonings
in this recipe. You can substitute fresh tuna with canned tuna chunks;
season the tuna as directed but do not attempt to fry it. ##
4
fresh tuna steaks, weighing 100 g (3,5 oz) each
1/4 cup spice paste for seafood
1 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons oil
1 cup Sambel 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 flying 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 Sambel Matah
and mix well. Season to taste with salt and pepper and garnish with
fried shallots. Serve at room temperature with steamed rice.
Helpful
hint : Any other firm, well-flavoured fresh fish, such as snapper,
sea bass or salmon, can be substituted for tuna.
