In our households, Ahi Tuna Steak is not a protein source we serve on the table quite often; considering the high market price of this type of fish. The closest thing to a tuna we use, mostly come out of cans. However, I came across an 11.5 oz package of Ahi Tuna Steaks at H.E.B worth only $6 last week, and without a doubt purchased it.
Keep it mind that it is important to know where your fish come from before buying. (Here is a link if you like to know more details concerning health issues in Seafood: http://www.washingtonpost.com/national/health-science/eating-fish-is-wise-but-its-good-to-know-where-your-seafood-comes-from/2012/11/17/73483c5a-2cd9-11e2-9ac2-1c61452669c3_story.html ). I was too excited to have found a steal price, I did not bother to check.
At home, we called this dish Ikan Kotak; Indonesian language for Squared Fish. I assume the way my mother cut the fish meat into a cube shape must have something to do with it. If you have read my previous posts about spicy dish, you will be familiar with this recipe; I use the same base ingredients, i.e red onions, ginger and sambal oelek/ chili garlic sauce.
Serves for 2 (with rice)
Ingredients:
11.5 oz Ahi Tuna Steaks. Cut into cube size
1 tomato. Cut small
1 lime
2 garlic cloves
1/4 cup cooking oil
1/3 cup Sambal Oelek/ chili garlic sauce
In a blender:
1/2 large red onion
1 tsp oil
About 1/2 an inch of ginger
Directions:
1. In a bowl, soak tuna in lime juice and garlic (crack garlic to bring out the aroma) for 15 minutes.
2. Deep fry the tuna for about 5-6 minutes or until it turns slightly brown, then set it aside. Do not overcook it.
3. In a pan, heat oil then add the blend mix. Cook for 10 minutes while stirring. Add chili sauce and cook for 5 minutes. Keep stirring.
4. Add tomatoes. Cook and stir for another 10 minutes.
5. Add fried tunas and mix it with the sauce. Stir for 2 minutes then serve.
Bon appetite!
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