Balinese Tuna Salad

Name: Balinese Tuna Salad
Total time: 45 min
Yield: 6 servings
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 teaspoons kosher salt; 3/4 teaspoon ground black pepper; 1 pounds tuna steak, in one piece; Kosher salt and freshly ground black pepper to taste; 1 tablespoon lime juice; 3 tablespoons vegetable oil

By Molly O'Neill

Updated Aug. 16, 2023

Total Time: 45 minutes
Rating: 4(9)
Comments: Read comments

Featured in: Food; Name That Tuna

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 servings

For the Spice Paste

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
⅔cup vegetable oil
1½teaspoons kosher salt
¾teaspoon ground black pepper

For the Tuna

1pounds tuna steak, in one piece
Kosher salt and freshly ground black pepper to taste
1tablespoon lime juice
3tablespoons vegetable oil

Ingredient Substitution Guide

Preparation

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.