Spicy Shredded Tuna (Ikan Tongkol Suwir Pedas)

Ikan Tongkol Suwir Pedas, or Spicy Shredded Tuna, is a traditional Indonesian dish that marries the rich, savory flavor of tuna with the bold heat of chilies and the aromatic spices of garlic, onions, and tomatoes. Perfect for a spicy and flavorful meal, this dish is sure to delight anyone who loves the combination of spicy and savory. Whether served with a side of steamed rice or as a topping for a warm bowl of noodles, this recipe is a true celebration of bold flavors.

Ingredients:

Ingredient	Quantity
Medium-sized tuna (Ikan Tongkol)	1, cooked and shredded
Bird’s eye chilies (Cabe Rawit)	30 (adjust according to taste)
Curly red chilies (Cabe Keriting)	10
Garlic (Bawang Putih)	2 cloves
Shallots (Bawang Merah)	15 cloves
Tomatoes (Tomat)	2 medium, thinly sliced
Cooking oil	Enough for sautéing

Instructions:

Step	Description
Step 1	First, bring the tuna to a boil in a pot of water until it is fully cooked. Once the tuna is cooked through, remove it from the water and shred the meat into small pieces.
Step 2	While the tuna is cooling, blend the bird’s eye chilies, garlic, and curly red chilies into a fine paste using a mortar and pestle or food processor.
Step 3	Thinly slice the shallots and tomatoes, and set them aside.
Step 4	Heat enough cooking oil in a pan over medium heat. Sauté the chili paste until it becomes fragrant and the oil begins to separate from the paste.
Step 5	Add the sliced shallots and tomatoes to the pan and sauté until the shallots become soft and translucent.
Step 6	Next, add the shredded tuna to the pan. Stir well to combine the tuna with the sautéed spices and vegetables, ensuring the mixture is evenly coated with the seasoning.
Step 7	Continue cooking for a few more minutes, stirring occasionally, to allow the flavors to meld together. Once everything is well combined and heated through, remove from heat.
Step 8	Serve the Spicy Shredded Tuna hot with steamed rice, or enjoy it on its own for a flavorful and satisfying dish.

Nutritional Information (Approximate per serving):

Nutrient	Amount
Calories	180 kcal
Protein	28g
Carbohydrates	8g
Fat	5g
Fiber	2g
Sodium	300mg

Cooking Tips:

Adjust the number of bird’s eye chilies based on your preference for spice. If you enjoy a milder version, reduce the number of chilies and add more tomatoes for a slightly sweeter and more balanced flavor.
To elevate the dish, serve it with steamed jasmine rice or a side of sautéed greens for a complete meal.
You can store any leftovers in the refrigerator for up to 2 days. Reheat before serving.

Enjoy this vibrant and fiery Indonesian dish that brings together bold flavors in every bite!