Seasoned tuna with coconut milk sauce is one of my all time favorites.
Whenever my mom is home, I always request her to make this dish. Then I ask my mom about how she know the recipe because I never found this dish anywhere. Apparently this seasoned tuna with coconut milk sauce recipe is passed/hereditary from my grand mother, so I shared this recipe for you so that you can make this recipe at home!
Actually this season tuna is different from regular tuna because it was seasoned first and then steamed. We Indonesian call it pindang tongkol. If you can’t find it in your country, you can do this:
- cut tuna into 1×2 inch cubes,
- seasoned with salt and refrigerate for at least 15 minutes,
- steamed for 15 minutes.
I think it is the most delicious when it’s paired with warm rice and our side dish recipe green chilis with sweet soy sauce. Please give it a try!
— Farah
Seasoned Tuna with Coconut Milk Sauce
Ingredients
- 250 g Seasoned tuna
- 65 ml Coconut milk
- 10 Cayenne pepper
- 6 cloves Onion choped
- 3 cloves Garlic choped
- 1 cup Water
- 2 cm Ginger crushed
- 2 Bay leaf
- 1 Lemongrass
- Salt
- Pepper
- Green onion
- Cooking oil
Instructions
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Heat cooking oil in a large pot over medium heat.
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Add onion and garlic, stirring occasionally about 3 minutes.
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After 3 minutes, add crushed ginger, lemongrass and bay-leaf, keep stirring occasionally for 1 minutes.
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Add 1/2 cup of water and wait until the water boiled, then add tuna; if the tuna seasoned, you don’t have to add salt anymore because it’s already salty.
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Add pepper and cayenne pepper; if you want to make it spicy, you can chop the cayenne pepper.
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Then add another 1/2 cup of water, coconut milk and lastly green onion.
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Let it cook until the sauce thickens.
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Turn off the heat then put it into a bowl and garnish with green onion.
Recipe Notes
For making Seasoned Tuna:
- cut tuna into 1×2 inch cubes,
- seasoned with salt and refrigerate for at least 15 minutes, then
- steamed for 15 minutes.
You can substitute seasoned tuna with canned tuna.
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