"Sambal" meaning seasoning and "Matah" meaning raw...
We love this dish for its colour, spice and flavour. The great news is it's healthy, easy to prepare and cooks in no time! Perfect feel good dish, and a great one to make on a hot summers night when entertaining friends or family. Enjoy with a glass of cider over ice, wine or beer.
3 tuna steaks
3-4 large red chillies seeded and finely sliced
4-5 shallots (small purple skin variety) peeled and finely sliced
2 blades of lemongrass (thick end, remove top end) very finely chopped
1 tsp - 1tbs of freshly sliced or grated ginger (we love ginger so add 1tbs)
1 tsp salt
1/2 tsp cracked black pepper
3 tbs oil (vegetable oil)
1 juice of fresh lime
Lightly brush both sides of tuna steak with oil and season with little salt, pepper and splash of lime juice - cover and place in refrigerator for 20 mins
Chop chillies, shallots, lemongrass and ginger
In a bowl mix together the chillies, shallots, lemongrass, ginger, salt, pepper and oil
Add the lime juice and squeeze mixture with hands to blend the flavours (using latex gloves or clean hands)
Cook your tuna on grill plate or in pan over medium heat for about 5 minutes (turning steaks at 2 1/2 minutes) - you don't want tuna to cook all the way though. The idea is to seal the top and bottom. Keeping it a little rare will give you and your guests a gorgeous tender and moist steak
Serve steak with mixture on top (ensure you squeeze excess juice from mixture just before serving) and serve with rice.
**All ingredients available at Asian grocers or markets. Grab a fresh tuna steak from your local market or seafood supplier