Spicy Sautéed Tuna with Aromatic Chilies and Shallots

Sautéed Spicy Tuna (Tongkol Goreng Tumis Bumbu Iris)

Ingredients:

• 4 medium pindang tongkol (tuna), skin cleaned and cut into pieces
• 10 shallots, thinly sliced
• 7 cloves of garlic, thinly sliced
• 4 red chilies, diagonally sliced
• Chili padi, sliced (to taste)
• 1 tablespoon tomato sauce
• Salt, to taste
• Sugar, to taste
• Powdered broth, to taste
• 1/2 teaspoon ground pepper
• A splash of water

Instructions:

1. Fry the Tuna: In a hot pan, fry the tuna pieces until they are half-cooked. Once done, set them aside.

2. Sauté the Aromatics: In the same pan, add the sliced shallots and garlic. Sauté until they become fragrant and slightly golden.

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3. Add the Chilies and Seasoning: Stir in the sliced red chilies, along with the other seasonings: tomato sauce, salt, sugar, powdered broth, and ground pepper. Pour in a splash of water to create a bit of sauce.

4. Combine with Tuna: Bring the mixture to a gentle boil, then add the fried tuna pieces back into the pan. Allow the flavors to meld and the sauce to thicken slightly.

5. Serve: Once the tuna is well-coated with the fragrant sauce, remove from heat and serve hot.

Enjoy this delicious Sautéed Spicy Tuna with steamed rice for a delightful meal that brings the flavors of Indonesian cuisine to your table!