Devilled tuna

Devilled tuna

By
From
My Feast
Serves
2
Photographer
Chris Chen

This is a delicious Sri Lankan delicacy best eaten with a stiff scotch or local arrack, a spirit distilled from coconut juice.

Ingredients

Quantity Ingredient
300g tuna fillet, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon red chilli powder
1 sprig curry leaves, leaves picked, plus extra to serve
1 lime, juiced
2 tablespoons vegetable oil
1 onion, quartered
garlic, finely chopped
2 leeks, washed and chopped
3 banana capsicum, chopped
2 long red chillies, finely chopped
2 green chillies, thinly sliced
salt and ground black pepper, to taste

Sweet and sour sauce

Quantity Ingredient
60ml tomato sauce
60ml white vinegar

Method

  1. Place the tuna in a bowl with the salt, chilli powder, curry leaves and lime juice. Stir to coat the tuna and set aside to marinate for 10 minutes.
  2. To make the sweet and sour sauce, combine all of the ingredients and set aside until ready to use.
  3. Heat the oil in a wok over high heat. Once it is hot, add the onion, garlic and leeks and cook until fragrant and the onion is starting to turn translucent. Add the chillies and fry, stirring occasionally, for a few minutes.
  4. Add the tuna and toss to coat in the onion mixture. Stir in the sweet and sour sauce, cover and cook for a few minutes or until the tuna is just cooked. Season with salt and pepper.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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