Spicy Tuna with Green Tomatoes and Chilies

Spicy Tuna with Green Tomatoes (Oseng Tongkol Tomat Ijo)

This vibrant Indonesian dish, Oseng Tongkol Tomat Ijo, features tender chunks of tuna cooked with a delightful medley of green tomatoes and spicy peppers. Perfectly balancing the flavors of savory, spicy, and slightly sweet, this recipe is sure to become a favorite in your culinary repertoire.

Ingredients

4 pieces of tuna (fresh or frozen, cut into chunks)
5 large green chilies (sliced coarsely)
3 large red chilies (sliced coarsely)
3 green tomatoes (cut into wedges)
6 cloves of shallots
3 cloves of garlic
1 candlenut (kemiri)
Salt (to taste)
Sugar (to taste)
Seasoning (to taste, such as chicken or beef bouillon)

Instructions

Prepare the Tuna: Start by shredding the tuna into bite-sized pieces. Heat oil in a pan and fry the tuna until it is half-cooked. Remove from heat and set aside.
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Create the Spice Base: In a mortar and pestle or food processor, grind the shallots, garlic, and candlenut into a fine paste. Heat some oil in a pan and sauté this paste until it becomes aromatic and golden.
Cook the Vegetables: Add the coarsely sliced green chilies, red chilies, and green tomatoes to the pan. Stir-fry the mixture until the vegetables are softened and the flavors meld together.
Combine and Season: Gently fold the pre-cooked tuna into the vegetable mixture. Season with salt, sugar, and seasoning to taste. Stir well to ensure the tuna is evenly coated with the spice mixture.
Adjust Seasoning: Taste the dish and adjust the seasoning as needed. Let it cook for a few more minutes to allow the flavors to meld.
Serve: Once everything is well combined and the flavors are balanced, transfer the dish to a serving platter. Enjoy this spicy and flavorful dish with steamed rice or as a flavorful side.