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Fish, South and Southeast Asian

Grilled tuna with sambal matah and rice

Grilled tuna with sambal matah and rice is a Balinese dish for 4 people, ready in 30 minutes, very easy to make, for about €5.20 per person. The key is the sambal matah, a raw condiment of shallot, lemongrass and chili, finished with hot oil just before serving to release its aromas without cooking it through.

Tonight, a grilled tuna steak topped with a raw Balinese sambal matah, made with shallot, lemongrass and lime, served with rice.

Grilled tuna with sambal matah and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€5.20
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Grilled tuna with sambal matah plays on a simple contrast, a warm tuna steak still pink in the center, set on rice and topped with a sharp, raw condiment. Lemongrass, shallot, chili and lime bring a tangy brightness that cuts through the just seared fish. Nothing takes long to make, but every ingredient matters for the final balance.

This is a spring or summer dish, perfect for a weeknight when you want something light without spending an hour in the kitchen, or for a dinner with friends who are curious about new flavors. It takes a bit of a taste for chili, so it suits adults or teens who enjoy bold food more than young kids.

The ingredients

4 people

Fish counter

  • Tuna steaks 4

Fruits and vegetables

  • Shallots 4
  • Lemongrass 2
  • Fresh red chili 2
  • Lime 2
  • Tomato 1

Pantry

  • Sunflower oiloften in the pantry 5 tbsp
  • Sugaroften in the pantry 1 tsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Thinly slice the shallots, lemongrass and chilies, then mix with the diced tomato, lime juice, salt and sugar.

    Use only the tender heart of the lemongrass, chopped almost to a powder.

  2. Heat 3 tablespoons of oil and pour it over the mixture to release the aromas.

    The hot oil barely cooks the aromatics, guaranteeing full flavor.

  3. Cook the rice in salted water, drain it and keep it warm. 12 min

    The rice will be ready while you grill the fish.

  4. Salt and pepper the tuna steaks, then sear them in a hot pan with the remaining oil. 4 min

    The tuna should stay pink in the center, don't cook it more than two minutes per side.

  5. Place the tuna over the rice and top generously with the sambal matah.

    The contrast between the warm tuna and the fresh sambal makes all the difference.

Our tips to get it right

  • Cut the tuna into thick steaks and let it sit out of the fridge for ten minutes before cooking, it firms up less quickly in the pan and stays pink inside.
  • Taste the sambal matah before serving and adjust the salt or lime depending on how hot your chilies are, since their heat can vary a lot.
  • Serve the tuna straight out of the pan over hot rice, the temperature contrast with the cold sambal is what makes this dish work.

The variations

  • Swap the tuna for a salmon fillet or grilled shrimp, sambal matah pairs just as well with other fish and seafood.
  • For a vegetarian version, spoon the sambal matah over pan grilled firm tofu slices, or over grilled vegetables like eggplant.
  • For a milder version for kids, remove the chili seeds or use half the amount, the rest of the sambal keeps plenty of flavor.

What to serve it with

  • Extra plain white rice
  • Steamed vegetables, like green beans
  • A chilled glass of lime water

Storage

Cooked tuna keeps for one day in the fridge in a sealed container, but it loses its pink center as it cools. The sambal matah keeps for two days in the fridge, well covered, though it tastes best made shortly before serving. This dish does not freeze well.

Questions about this dish

Can I make the sambal matah ahead of time?

You can slice the aromatics a few hours ahead, but add the lime juice, salt and hot oil just before serving. Made too early, the sambal loses its freshness and the lemongrass turns fibrous.

What chili can I use instead of fresh red chili?

A bird's eye chili or a fresh jalapeño both work well, just adjust the amount based on their heat. Avoid chili powder, which won't give the sambal the same texture.

How do I know the tuna is cooked enough?

The tuna steak should stay pink in the center, two minutes per side is enough in a hot pan. Cooking it longer dries it out, unlike many other fish.

Can I substitute fresh lemongrass?

If you can't find fresh, use frozen pre minced lemongrass, sold in most Asian grocery stores. Dried lemongrass powder gives a less fragrant result but can work in a pinch.

How long does it take to make a grilled tuna steak with Balinese sambal matah and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a grilled tuna steak with Balinese sambal matah and rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled tuna steak with Balinese sambal matah and rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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