Peanut butter and spices combine to define the Pacific nation's signature dish
Java, Sumatra, Kalimantan … names that evoke sense-images of the exotic spices and sauces native to the lush islands of the Indonesian archipelago.
Satay is a signature dish that reflects the Pacific nation's multicultural mix, and it can serve as an entrée, appetizer, or side dish. This recipe features ginger and coriander: two essential ingredients in Indonesian cooking.
Indonesian Tuna Satay
Marinate the tuna, cook the skewers on a grill or under a broiler, place the zesty satay peanut sauce in small bowls and invite your guests to dip away!
- 6 oz Pacific Albacore or Ahi Tuna, cut into 3/4-inch cubes
- 1/4 cup lime juice
- 4 teaspoons organic extra virgin olive or macadamia nut oil
- 1 teaspoon ground coriander
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1/8 teaspoon black pepper
- 3 tablespoons peanut butter
- 3 tablespoons warm water
- 1 tablespoon lime juice
- Pinch of cayenne pepper
- 3/4 teaspoon unrefined cane sugar (optional)
- 1‒1 1/2 teaspoons salt-reduced soy sauce
- 1‒2 1/2 teaspoon grated fresh ginger
- Rinse tuna with cold water; pat dry with paper towels. In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time.
- While tuna is marinating, make the satay dipping sauce using the instructions below.
- Drain tuna, reserving marinade. Thread tuna cubes on metal or bamboo skewers. Place skewers on greased grate 4‒5 inches from hot coals or broiler element. Cook 4‒6 minutes, turning to cook all sides. Baste frequently with reserved marinade. Do not overcook! Tuna should be pink in center when removed from heat. Serve with satay sauce.
- In small bowl, blend together peanut butter and warm water.
- Add remaining ingredients. Let sit while albacore is cooking.