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.
Grind the chillies in a pestle and mortar into a chili paste and mix the paste with the grated coconut and shallot.
Drain the tuna with a sieve and loosen with a fork. Mix the drained tuna with the coconut mixture.
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.
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.
This Balinese tuna salad goes well with some cooked cassave. Enjoy!
- 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