Spicy Basil Tuna: Indonesian Tongkol Rujak Kemangi Recipe

Tongkol Rujak Kemangi: A Flavorful Tuna Delight

Ingredients:

For the Tuna Marinade:

• 500 grams of tuna (tongkol)
• 1 thumb-sized piece of ginger (jahe)
• 1 thumb-sized piece of turmeric (kunyit)
• 2 candlenuts (kemiri)
• Juice of 1 lime (air perasan jeruk nipis)
• Salt to taste (garam)

For the Spicy Sauce:

• 3 curly red chilies (cabe keriting)
• 3 bird’s eye chilies (cabe rawit)
• 3 candlenuts (kemiri)
• 3 cloves of garlic (bawang putih)
• 4 shallots (bawang merah)
• Tamarind water (air asam jawa)
• Brown sugar (gula merah)
• 2 lime leaves (daun jeruk)
• 2 bay leaves (daun salam)
• 1 ripe tomato (tomat)
• Dry seasoning (kaldu kering)
• A handful of basil leaves (daun kemangi)

Instructions:

1. Prepare the Marinade: In a blender or food processor, combine the ginger, turmeric, candlenuts, and lime juice with a pinch of salt. Blend until smooth. Place the tuna in a bowl and pour the marinade over it, ensuring the fish is thoroughly coated. Let it marinate in the refrigerator for about 30 minutes to eliminate any fishy odor.

2. Fry the Tuna: Heat oil in a frying pan over medium heat. Once hot, add the marinated tuna and fry until it’s cooked through and slightly crispy. Remove the tuna from the pan and set it aside.

3. Make the Spicy Sauce: In the same pan, add the curly red chilies, bird’s eye chilies, shallots, garlic, candlenuts, and tomato. Blend these ingredients together until they form a smooth paste. Sauté the mixture over medium heat, adding the lime leaves, bay leaves, and salt, until fragrant.

4. Combine Flavors: Once the spice mixture is aromatic, add tamarind water and a bit of brown sugar to balance the flavors. Pour in a little water and add the dry seasoning, stirring to combine.

5. Incorporate the Tuna: Gently add the fried tuna back into the pan, tossing it with the sauce just until everything is evenly coated. Be careful not to overcook the tuna at this stage.

6. Finish with Basil: Finally, add the fresh basil leaves to the mixture and stir just until the leaves are wilted but still vibrant in color.

7. Serve: Your Tongkol Rujak Kemangi is now ready to be served! Enjoy it hot alongside steaming white rice for a delightful meal.

This dish embodies the rich flavors of Indonesian cuisine, offering a perfect balance of spicy and savory notes. Enjoy the aromatic experience of cooking and sharing this vibrant dish with loved ones!