Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous SAMBAL BE TONGKOL (Tuna Fish Salad) with you. Have fun sizzling and selamat makan (bon appetit)!

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SAMBAL BE TONGKOL (Tuna Fish Salad)

Although this is made with fresh tuna in Bali, you can also use drained canned tuna as a substitute. Season the canned tuna and combine with seasonings, but do not attempt to fry it.

INGREDIENTS:
4 fresh tuna steaks, weighing 100 g each
¼ cup seafood spice paste
1 tsp salt
½ tsp crushed black pepper
1 tbsp freshly squeezed limejuice
2 tbsp oil
1-cup sambal matah
Fried shallot for garnish

PREPARATION:

Season fresh tuna steaks with seafood spice paste, salt pepper and lime juice.
Heat oil in frying pan and cook tuna steaks for 3 minutes on each side over high heat. Do not over cook. Set aside and allow cooling down, and then breaking the tuna into small chunks. Place in salad bowl, add sambal matah and mix well.
Season to taste with salt and pepper and garnish with fried shallots. Serve at room temperature with steamed rice.