Feb 24, 2010

Spice-Braised Tuna (Ikan Bumbu Rujak)

This classic Indonesian dish has an appealing, sweet-spicy taste. Use yellowfin tuna if you can find it.

Credit: James Oseland

2 thick stalks fresh lemongrass, trimmed
1 tbsp. tamarind pulp
3 cloves garlic, chopped
3–5 long red chiles, such as holland or
   cayenne, stemmed and chopped
2 shallots, chopped
2" piece fresh ginger, peeled and thinly
   sliced crosswise
2" piece fresh galangal, peeled and thinly
   sliced crosswise (optional)
5 tbsp. peanut oil
3 cassia sticks
2 whole nutmegs, cracked open with
   a nutcracker
1 tsp. whole cloves
1 1⁄2 lbs. skinless, boneless tuna filets,
   cut into 2" chunks
1⁄4 cup kecap manis (Indonesian sweet
   soy sauce)
Salt

1. Remove and discard outer leaves of lemongrass and, using a blunt object like the smooth side of a meat mallet, bruise stalks until they are slightly shredded and flexible, then tie each in a knot; set aside. Put tamarind pulp and 3⁄4 cup hot water into a small bowl; let soften for 15 minutes. Squeeze pulp through fingers, loosening it from seeds and fibers. Discard solids; set aside.

2. Put garlic, chiles, shallots, ginger, galangal, and 1 tbsp. water into a food processor and purée, scraping down sides of bowl often, to form a fairly smooth paste, about 2 minutes. Transfer paste to a small bowl; set aside.

3. Heat oil in a medium pot over medium heat. Add ground paste and cook until oil begins to separate and paste no longer smells raw, about 6 minutes. Add cassia, nutmeg, cloves, and lemongrass and cook, stirring, until aromatic, about 2 minutes. Add tuna and cook, stirring often, until outside of tuna is cooked and opaque, 3–5 minutes. Add reserved tamarind liquid, sweet soy sauce, and 1⁄4 cup water and stir to combine. Reduce heat to medium-low and simmer gently until tuna is just cooked and still faintly pink in middle, 6–8 minutes. Season with salt to taste and transfer tuna and its sauce to a serving bowl. Let rest for at least 10 minutes before serving to allow the flavors to intensify. Serve with Festive Yellow Rice, if you like.

SERVES 4

This article was first published in Saveur in Issue #94

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Ratings & Reviews (4)

by CATERFRAN on 2011-03-24

Saveur Magazine, don't fall into the trap the departed Gourmet magazine fell into. Gourmet editor Ruth Reichl was so enamoured of the exotic that she failed to realize we in the cold Northeast do not have access to these ingredients in March, except at very hefty prices. I would have loved to try the tuna recipe but I only had fresh ginger.

by INFERNALDEVICE on 2011-09-29

Caterfan, did you really just give two stars for a dish that you did not even bother to cook? Shame on you. I can find all of those ingredients in the Northeast, any time of year. Next time, at least try.

Awesome flavor! Loved the dish.

by RASPUTAN on 2012-01-13

I have to agree, why bother submitting a review for something you didnt make. The magazine goes to other places than the Northeast, and living in CT I was able to make this pretty easily. That being said-
Very nice! I was worried about cooking the tuna to "faintly pink in middle" but it worked out very nicely.

by cotedenuits on 2012-02-17

I have made this dish (and many others from Mr Oseland's book) many times, once even substituting chicken for the tuna! I can find all but a few ingredients locally, and the others I get by mail order (galangal or laos, lime leaves, daun salam, daun pandan, kemiri nuts) or grow myself (lemon basil).

But I confess I did finally go to Banda and I brought back the best nutmeg I've ever had! Met Tanya Alwi too...

I'd only be really careful not to overcook the tuna...

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