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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, very finely sliced, or ½ teaspoon grated lime zest
4 stalks lemongrass, very finely sliced
1 teaspoon shrimp paste
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 analysis per serving (6 servings)
38 grams carbs; 31 milligrams cholesterol; 527 calories; 23 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 33 grams fat; 7 grams fiber; 852 milligrams sodium; 24 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes