300 grams Tuna steaks can be substituted with frozen tuna
2 cloves Garlic chopped
1 tsp. Pepper
1 tbs. Lime juice
2 tbs. Margarin
1 tsp. Salt crushed
1 tbs. juice
2 tbs. Vegetable oil
1 cup SAMBEL MATAH:
7 pcs Shallot sliced finely
5 cloves Garlic sliced finely
7 pcs Birdseye chillies sliced finely
3 stalks Lemongrass Take the white part in the middle, sliced finely
1 tsp. Salt Optional Shrimp paste 1/2 tsp.
1 tbs. Fried shallots to garnish
1 pcs Jeruk Limau (Lime) Freshly squeezed
Season fresh tuna steaks with chopped garlic, salt, pepper and lime juice. Heat margarine in frying pan and cook tuna steaks for 3 minutes on each side over high heat. Do not overcook. Set aside and allow to cool down, then break the tuna into small chunks. Place in salad bowl.
In separate bowl prepare Sambal Matah : Mix well Shallot, Garlic, Chilli, Lemongrass and shrimp paste (optional). Add the tune fish to the Sambal Matah. Season to taste with salt and pepper and garnish with fried shallots. Freshly squeezed limau lime over the tune fish salad. Serve at room temperature.
Any other firm, well-flavored fresh fish such as snapper, sea bass or salmon, can be substituted for tuna.