Ingredients
- 200 grams of cooked tuna (or skipjack tuna), shredded
- 1 large tomato (about 100 grams), chopped
- 8 red chilies, sliced
- 8 green chilies, sliced
- 3 shallots, sliced
- 2 candlenuts, sliced
- For the spice paste:
- 2 cloves garlic
- 3 shallots
- 20 bird’s eye chilies (adjust to taste for spiciness)
- 4 tablespoons cooking oil
Instructions
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Heat the cooking oil in a pan over medium heat. Add the sliced shallots and sauté until they become fragrant and translucent.
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Add the spice paste ingredients—garlic, shallots, and bird’s eye chilies—to the pan. Cook until the mixture is fragrant and the shallots have softened.
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Stir in the sliced candlenuts, chopped tomato, red chilies, and green chilies. Continue to cook until the tomatoes begin to break down and the chilies start to soften.
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Add the shredded cooked tuna to the pan. Gently stir and mix until the tuna is well coated with the spice mixture and heated through.
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Adjust seasoning to taste, and cook for an additional few minutes, allowing the flavors to meld together.
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Remove from heat and serve the Tuna Kala Rica Rica hot, garnished as desired. Enjoy with steamed rice or your favorite side dish.
Tips
- For an extra kick of spice, increase the amount of bird’s eye chilies.
- Adjust the quantity of cooking oil if you prefer a richer or lighter sauce.
This vibrant and flavorful dish showcases the aromatic and spicy characteristics of Indonesian cuisine, perfect for adding a zesty twist to your meal.