Ingredients
For the spice paste:
- 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 (see note), very finely sliced, or 1/2 teaspoon grated lime zest
- 4 stalks lemongrass (see note), very finely sliced
- 1 teaspoon shrimp paste (see note)
- 2 tablespoons fresh lime juice
- ⅔ cup vegetable oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
For the tuna:
- 1 pounds tuna steak, in one piece
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon lime juice
- 3 tablespoons vegetable oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
499 calories; 32 grams fat; 2 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 23 grams protein; 30 milligrams cholesterol; 642 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- 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.
- Available in Asian specialty stores and by mail order from the Oriental Pantry, (800) 828-0368.
Dining and Cooking