Devilled Tuna

Devilled Tuna

Ingredients

300g tuna fillet, cut into bite-size pieces
1 tsp chilli powder
1 sprig curry leaves, plus extra to serve
Juice of 1 lime
2 tbsp oil
1 medium onion, peeled, quartered
3 cloves garlic, peeled, finely chopped
2 medium leeks, washed, chopped
3 banana chillies, chopped
2 long red chillies, finely chopped, plus extra to serve
2 green chillies, finely chopped, plus extra to serve

Sweet and sour sauce
3 tbsp tomato sauce
3 tbsp vinegar

Method

Place the tuna in a bowl with salt, chilli powder, curry leaves and lime juice. Stir to coat the tuna and set aside to marinate for 10 minutes.

To make the sweet and sour sauce, combine the tomato sauce and vinegar and set aside until ready to use.

Heat the oil in a wok over high heat. Once it reaches smoking point, add the onion, garlic and leeks.

Once the mixture is fragrant and the onion is translucent, add the chillies and fry for a few minutes, stirring occasionally.

Add the tuna and toss to coat in the spice mixture. Stir in the sweet and sour sauce and cover. Leave to cook for a few minutes, or until the tuna is just cooked.

Season with salt and pepper and serve sprinkled with curry leaves and the reserved chilli.

Recipe provided by Noosa Beach House Peter Kuruvita

Photo Credits: SBS Television - 'My Sri Lanka' Series


More Recipes

Sri Lankan Egg Rolls

Brought to you by Peter Kuruvita. Served in roadside stalls or short eats tea shops. Perfect picnic ...

Devilled Tuna

Brought to you by Peter Kuruvita. A Sri Lankan hotel and restaurant menu specialty.

Coconut Sambal

Brought to you by Peter Kuruvita's cook book Serendip - My Sri Lankan Kitchen.