- Indonesian Tuna Satay
Indonesian Tuna Satay
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 entree, appetizer or side dish. This recipe features ginger and coriander: two essential ingredients in Indonesian cooking. 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!
Indonesian Tuna Satay
Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 46 minutes
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Ingredients
- 6 ounces Vital Choice Pacific Albacore or Ahi Tuna, cut into 3/4-inch cubes
- 4 teaspoons Vital Choice extra virgin olive oil
- 1/4 cup plus 1 tablespoon lime juice, divided
- 1 teaspoon ground coriander
- 3 teaspoons grated fresh ginger, didvided
- 1 teaspoon minced garlic
- 1/8 teaspoon black pepper
- 3 tablespoons peanut butter
- 3 tablespoons warm water
- Pinch of cayenne pepper
- 3/4 teaspoon unrefined cane sugar (optional)
- 1 1/4 teaspoons salt-reduced soy sauce
Instructions
- Rinse tuna with cold water; pat dry with paper towels. Combine marinade ingredients (1/4 cup lime juice, olive oil, coriander, 1 teaspoon ginger, garlic and black pepper) in a glass or ceramic bowl. 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: Blend peanut butter and warm water in a small bowl. Incorporate 1 tablespoon lime juice, cayenne, sugar, soy sauce and 2 teaspoons ginger.
- Drain tuna, reserving marinade. Thread tuna cubes on metal or bamboo skewers. Place skewers on greased grate 4 to 5 inches from hot coals or broiler element. Cook for 4 to 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.
Serves: Serves 4