Entree: Indonesia – Maluku – Sate Tuna (Grilled skewered tuna marinated in Maluku spices and finished with sweet soy and lime)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (450 g) tuna steak, cut into 1-inch (2.5 cm) cubes
- 24 bamboo skewers, soaked 30 minutes
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fresh lime juice
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (6 g) palm sugar or brown sugar
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 stalk lemongrass, white part finely chopped (about 1 tbsp / 6 g)
- 1 small red chili, thinly sliced (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or daun kemangi if available
- Lime wedges for serving
- For quick sambal (optional):
  - 1 tbsp (15 ml) vegetable oil
  - 1 small red chile, minced
  - 1 tsp (5 g) shrimp paste (terasi), toasted and mashed, or 1/2 tsp (2.5 g) fish sauce as substitute
  - 1 tbsp (15 ml) kecap manis

Instructions

1. Prepare the marinade by whisking together kecap manis, vegetable oil, lime juice, minced garlic, sliced shallots, palm sugar, ground coriander, turmeric, salt, black pepper, and chopped lemongrass in a bowl.
2. Add the tuna cubes to the marinade, gently toss to coat, and marinate in the refrigerator for 20–30 minutes (no longer than 1 hour to avoid over-marinating the tuna).
3. Meanwhile, if making the sambal, heat 1 tbsp (15 ml) oil in a small pan over medium heat, sauté minced chile briefly, stir in toasted shrimp paste or fish sauce, then remove from heat and mix with 1 tbsp (15 ml) kecap manis. Set aside.
4. Thread the marinated tuna cubes onto the soaked bamboo skewers, leaving a little space between cubes for even cooking.
5. Preheat a grill or broiler to high. Oil the grill grates or a grill pan.
6. Grill the skewers 2–3 minutes per side for medium-rare to medium (adjust time for preferred doneness), basting once with reserved marinade or extra kecap manis in the final minute to form a glaze. Watch carefully to avoid charring the fish too long.
7. Remove skewers, sprinkle with chopped cilantro or daun kemangi, add sliced red chili if using, and serve immediately with lime wedges and the optional sambal on the side.