Grilled TUNA & Balinese Sambal | Bart's Fish Tales

Cut Alor tuna into two finger thick steaks.

Slice shallots into fine slices.

Cut lemongrass into rings.

Grill shrimp paste for a very short time.

Mix sliced shallots, lemongrass, and shrimp paste together with hands.

Add a pinch of salt and coconut oil to the mixture and crush it slightly with hands.

Juice all the limes into the mixture, discarding the seeds.

Prepare the grill with coconut husk and charcoal for flavor.

Oil the grill to prevent sticking and add salt and pepper to the tuna steaks.

Place tuna steaks on the grill without moving them to achieve grill marks.

Grill tuna for 3-4 minutes on high heat on each side until color changes and is juicy inside.

Serve grilled tuna topped with sambal and a lime wedge.

Spice Level:

Dietary

Allergens