Savory Shredded Tuna with Lemongrass and Chilies

Ingredients:

• 500 grams of tuna (tongkol)
• 1 stalk lemongrass (crushed)
• 3 kaffir lime leaves
• 2 bay leaves
• 1-inch piece of galangal (crushed)
• Spice paste:
  • 5 shallots
  • 3 garlic cloves
  • 1-inch piece of ginger
  • 2 candlenuts
  • 13 bird’s eye chilies (adjust to taste)
• Sugar, salt, and oil to taste

Instructions:

1. Prepare the Tuna: Begin by cleaning the tuna thoroughly. Steam it for about 20 minutes until cooked. Once cooled, shred the tuna into bite-sized pieces.

2. Make the Spice Paste: In a mortar and pestle or food processor, blend the shallots, garlic, ginger, candlenuts, and bird’s eye chilies into a smooth paste.

3. Cook the Spice Paste: Heat a bit of oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Incorporate the crushed lemongrass, kaffir lime leaves, bay leaves, and galangal. Continue to cook until the paste is well-cooked and aromatic.

4. Combine and Simmer: Once the spice paste is ready, add a small amount of water to the pan. Stir in the shredded tuna, and season with sugar and salt to taste. Simmer the mixture, allowing the flavors to meld together, and adjust the seasoning as needed.

5. Serve: Once the tuna is well-seasoned and the flavors have blended, your dish is ready to be served. Enjoy this flavorful and aromatic shredded tuna as a delicious accompaniment to your meal.

Notes: This dish pairs wonderfully with steamed rice and can be adjusted to suit your spice preference. Feel free to add more or fewer chilies based on your taste.