Balinese tuna salad
Fish tales
Magazine

Balinese tuna salad

Recipe

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.

 

  • 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!

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

  • 20 min
  • 2 persons