Balado Tuna Steaks

INGREDIENTS

• 600g Yellowfin Tuna Steak
• 200g Red Chilli
• 100g Shallot
• 2 Tomato
• 4 cloves Garlic
• 2 tbsp Lime Juice
• 4 tbsp Cooking Oil
• 1 tsp Salt

STEPS

1. 1

   Thaw 600g of yellowfin tuna steak in the refrigerator if frozen, then pat it dry with paper towels. Season both sides with 1 tsp of salt.

2. 2

   Make the balado paste by blending or pounding 200g of red chilli, 100g of shallot, 2 tomatoes, and 4 cloves of garlic until coarse and combined.

   ⏱ 3 min

3. 3

   Heat 2 tbsp of cooking oil in a heavy frying pan over medium-high heat. Sear 600g of yellowfin tuna steak for 6 to 7 minutes per side, turning once, until the centre reaches 63°C and the fish is opaque and flakes easily. Transfer the tuna to a clean plate.

   ⏱ 6 min

4. 4

   Reduce the heat to medium and add 2 tbsp of cooking oil. Fry the balado paste for 6 to 8 minutes, stirring often, until darker, glossy, and the raw chilli and shallot smell has cooked out.

   ⏱ 6 min

5. 5

   Stir 2 tbsp of lime juice into the cooked balado sauce. Return the tuna to the pan and spoon the sauce over it for 1 minute, then serve immediately.

   ⏱ 1 min