Balinese Tuna Salad Recipe

Name: Balinese Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 shallots, peeled, halved and very finely sliced; 4 garlic cloves, halved and very finely sliced; 15 small green bird chilies, seeded and finely chopped; 5 lemon or lime leaves (see note), very finely sliced, or 1/2 teaspoon grated lime zest; 4 stalks lemongrass (see note), very finely sliced; 1 teaspoon shrimp paste (see note); 2 tablespoons fresh lime juice; ⅔ cup vegetable oil; 1 1/2 teaspoons kosher salt; 3/4 teaspoon ground black pepper; 1 pounds tuna steak, in one piece; Kosher salt and freshly ground black pepper to taste; 1 tablespoon lime juice; 3 tablespoons vegetable oil

Servings: persons

15 shallots, peeled, halved and very finely sliced
4 garlic cloves, halved and very finely sliced
15 small green bird chilies, seeded and finely chopped
5 lemon or lime leaves (see note), very finely sliced, or 1/2 teaspoon grated lime zest
4 stalks lemongrass (see note), very finely sliced
1 teaspoon shrimp paste (see note)
2 tablespoons fresh lime juice
⅔ cup vegetable oil
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1 pounds tuna steak, in one piece
Kosher salt and freshly ground black pepper to taste
1 tablespoon lime juice
3 tablespoons vegetable oil

1
Combine all the spice-paste ingredients in a deep bowl and stir with a wooden spoon for 5 minutes.
2
Set aside.
3
Season the tuna with salt and pepper and sprinkle it with the lime juice.
4
Add the oil and tuna to the hot pan and cook for about 6 minutes per side.
5
Remove from the heat, cover the pan and allow the tuna to cool.
6
When cooled, break the tuna into chunks and transfer it to a large, nonreactive bowl.
7
Add the spice paste and toss.
8
Allow to sit for 1/2 hour, or covered and refrigerated overnight.
9
Serve with warm rice on the side.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 shallots, peeled, halved and very finely sliced, 4 garlic cloves, halved and very finely sliced, 15 small green bird chilies, seeded and finely chopped, 5 lemon or lime leaves (see note), very finely sliced, or 1/2 teaspoon grated lime zest, and more.

Yes, Balinese Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balinese Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions