Spicy Tuna Rica-Rica with Fragrant Basil (Sambal Kemangi)

Tuna Rica-Rica Sambal Kemangi

Ingredients:

• 1/4 kg Tuna fillet, cut into chunks
• 6 Red curly chilies
• 2 Red bird’s eye chilies
• 1 Red tomato
• 4 Shallots
• 2 Garlic cloves
• 1 Lime, juiced
• 2 slices Galangal
• 2 Kaffir lime leaves
• 1 bunch Fresh basil (Kemangi)
• Salt, sugar, and seasoning to taste
• Butter, for pan-frying
• Cooking oil

Preparation Steps:

1. Prepare the Tuna:

   • Thoroughly clean the tuna chunks and place them in a bowl.
   • Squeeze lime juice over the tuna and let it marinate for a few minutes.

2. Prepare the Spice Paste:

   • Crush or blend the red curly chilies, shallots, garlic, and tomato into a smooth paste.
   • Note: Leave the bird’s eye chilies whole if you prefer a less spicy dish or crush them for extra heat.

3. Pan-Fry the Tuna:

   • Heat a small amount of butter in a skillet.
   • Pan-fry the tuna chunks until they are lightly browned and halfway cooked.
   • Remove the tuna from the skillet and set aside.

4. Cook the Sambal:

   • In the same skillet, add a little cooking oil.
   • Sauté the spice paste along with the kaffir lime leaves and galangal slices.
   • Season with salt, sugar, and your preferred seasoning.

5. Combine and Finish:

   • Once the sambal mixture starts to bubble and is well-cooked, add the tuna chunks back into the skillet.
   • Add the fresh basil leaves and stir well to combine.

6. Serve:

   • Your Tuna Rica-Rica Sambal Kemangi is ready to be served. Enjoy this flavorful dish with steamed rice.

This dish is a vibrant and aromatic representation of Indonesian cuisine, combining the rich flavors of tuna with the bold and spicy sambal, elevated by the fragrant touch of fresh basil. Perfect for a special dinner or a hearty lunch, this recipe will bring a taste of Indonesia right to your table. Enjoy!