Jumping fish

Balinese tuna salad

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  • 2 persons
  • cooking time: 20 min
  • difficulty

Ingredients

  • 4 red chilies, boiled in water for 10 minutes
  • 75 g. freshly grated coconut
  • 3 shallots, finely chopped
  • 300 g. smoked tuna (if you can't find smoked tuna, use tinned tuna in water)
  • 150 g. long beans, finely chopped
  • juice of 4 limes
  • 50 g. beansprouts
  • 10-12 lemon basil leaves (regular basil fits perfectly in this dish as well)
  • handful of canarium nuts (or cashews/almonds), roughly chopped

How to prepare

Bart made this fresh and spicy tuna salad on a trip to Bali. When he was was in Ubud, a good friend of mine taught me how to make this Balinese tuna salad. I discovered a salad doesn’t necessarily need oil, because often all you need are fresh ingredients and delicious spices.

 

Preparation

  • 1 Grind the chillies in a pestle and mortar into a chili paste and mix the paste with the grated coconut and shallot.
  • 2 Drain the tuna with a sieve and loosen with a fork. Mix the drained tuna with the coconut mixture.
  • 3 Add the very thinly sliced long beans, beansprouts and (lemon)basil to the mixture and mix well. Pour the lime juice over the mixture and mix well.
  • 4 Serve the salad and garnish with some extra (lemon)basil and roughly chopped canarium nuts. If you can't find canarium nuts, replace them by cashew nuts or almonds.
  • 5 This Balinese tuna salad goes well with some cooked cassave. Enjoy!