Name: Balinese Tuna Salad
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, very finely sliced, or 1/2 teaspoon grated lime zest; 4 stalks lemongrass, very finely sliced; 1 teaspoon shrimp paste; 2 tablespoon fresh lime juice; 2/3 cup vegetable oil; 1 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 3/4 pound tuna steak, in one piece; Kosher salt and freshly ground black pepper to taste; 1 tablespoon lime juice; 3 tablespoon vegetable oil

Balinese Tuna Salad

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, very finely sliced, or 1/2 teaspoon grated lime zest
4 stalks lemongrass, very finely sliced
1 teaspoon shrimp paste
2 tablespoons fresh lime juice
2/3 cup vegetable oil
1 1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 3/4 pound tuna steak, in one piece
Kosher salt and freshly ground black pepper to taste
1 tablespoon lime juice
3 tablespoons vegetable oil

Instructions

Yield: 6 servings.. Combine shallots, garlic, chilies, lime leaves, lemongrass, shrimp paste, lime juice, oil, salt and pepper in a deep bowl and stir with a wooden spoon for 5 minutes. Set aside. Season the tuna with salt and pepper and sprinkle it with the lime juice. Add the oil and tuna to the hot pan and cook for about 6 minutes per side. Remove from the heat, cover the pan and allow the tuna to cool. When cooled, break the tuna into chunks and transfer it to a large, nonreactive bowl. Add the spice paste and toss. Allow to sit for 1/2 hour, or covered and refrigerated overnight. Serve with warm rice on the side.