Art to have a yummy Tuna Satay- Indonesia food Recipes

If you’re a fan of Indonesian food, you’ve probably wondered: what is Tuna Satay? A satay is a traditional dish that originated in Indonesia. It can be served as an appetizer, an entree, or a side dish. It’s a tasty and nutritious combination of grilled meat, vegetables, and spices that’s usually seasoned with ginger and coriander. Served with a peanut sauce, satay can be served on the beach, on a picnic, or at a dinner party.

Tuna Satay Recipes

Tuna Satay

This could be a fabulous party appetizer. It looksamazing. The sesame seeds on top make it tastier.

No ratings yet

Print Pin Recipe

Course: Party

Cuisine: INTERNATIONAL

Keyword: tuna

CookingStyle: Grilling

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 serves

Calories: 267kcal

Author: James Anderson

Add to CollectionGo to Collections

Equipment

grilling pan

skewer

Ingredients

1x2x3x

• 10 tuna fillets
• 5 tbsp BBQ sauce
• 2 tsp sesame seeds
• 1 tbsp red chili powder
• 1 tsp garlic powder
• 2 tbsp butter
• Salt and pepper to taste

Instructions

• Cut the tuna fillets into small cubes.
• Coat the tuna garlic powder, red chili powder, salt, pepper, and BBQ sauce. Skewer the tuna pieces into 10 skewers.
• In a grilling pan, add the butter.
• Place the skewers and grill for 2 minutes per side.
• Serve.

Video

Notes

 If you want a satay sauce, use one that contains peanuts. Just make sure it's smooth and creamy. If you want a sauce that is thicker, use more hot water. Moreover, you can also serve the satay over a stir fry.

Click here to add your own private notes.

Share by Email Share on Facebook Share on Twitter

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 4g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 173mg | Potassium: 474mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3973IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Oven-Baked Tuna Satay

If you prefer an alternative method to prepare Tuna Satay, using the oven is an excellent choice. This method gives you a slightly different texture but retains all the flavors you love. Here’s how to do it:

Ingredients:

• 1 lb fresh or canned tuna, cut into cubes
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• Water (to thin the sauce to your liking)

Instructions:

• In a bowl, mix garlic, ginger, soy sauce, honey, lime juice, cumin, coriander, and turmeric to create your marinade.
• Add the tuna cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
• Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly grease it.
• Thread the marinated tuna onto skewers, leaving space between each piece for even cooking. Place the skewers on the wire rack.
• Bake the tuna for 10-15 minutes, or until it’s cooked to your preferred level of doneness. For a crisp, slightly charred exterior, switch your oven to broil for the last 2-3 minutes.
• While the tuna is baking, prepare the peanut sauce. In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, and red pepper flakes. Add water gradually to achieve your desired consistency.
• Serve the oven-baked Tuna Satay with the peanut sauce for dipping.
• Garnish with fresh cilantro, crushed peanuts, and a lime wedge.
• Enjoy your oven-baked Tuna Satay with the same suggested sides, garnishes, and beverages as mentioned in the original recipe.

Tips for making Tuna Satay

Serving Suggestions

• Pair with Perfect Sides: To create a well-balanced meal, serve your Tuna Satay with steamed jasmine rice or coconut-infused rice. The rice will soak up the delectable peanut sauce, enhancing the flavors.
• Fresh and Crisp Cucumber Salad: The refreshing crunch of a cucumber salad is a fantastic complement to the richness of Tuna Satay. Toss thinly sliced cucumbers with a mixture of rice vinegar, sugar, and a dash of chili flakes for a tangy, sweet, and spicy side dish.
• Light Pickled Veggies: Pickled vegetables, like carrots and daikon radish, add a zesty kick to your plate. They provide a refreshing contrast to the savory and slightly spicy tuna.
• Garnish Galore: Sprinkle fresh cilantro, crushed peanuts, and a squeeze of lime over your Tuna Satay. These garnishes add a burst of color, freshness, and texture to your dish.
• Beverage Pairing: For a beverage pairing, a light, crisp lager or a chilled glass of white wine works beautifully with Tuna Satay. The mild bitterness and effervescence of a lager or the acidity of a white wine will balance the dish’s richness.

Cooking Tips

• Marinade Magic: Don’t rush the marinating process. Give the tuna ample time to soak in the flavors, and you’ll be rewarded with a more intense taste. Marinating for at least 30 minutes, or longer, is key.
• Perfect Grill Marks: To achieve those beautiful grill marks, make sure your grill or pan is thoroughly preheated. High heat is your friend. You want to sear the tuna quickly to lock in those juices.
• Don’t Overcook: Tuna cooks fast, and it’s best when it’s slightly pink in the center. Overcooking will result in a dry, less flavorful dish. Keep a close eye on your skewers.
• Safety First: If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent them from catching fire on the grill. Alternatively, go for metal skewers for convenience and reusability.
• Peanut Sauce Thickness: Adjust the consistency of your peanut sauce to your liking by gradually adding water. A thicker sauce is great for dipping, while a thinner one can be drizzled over the tuna and rice.

FAQs about Tuna Satay

• Can I use frozen tuna for this recipe? Absolutely! Thaw it in the refrigerator first, and then proceed with marinating and grilling. Fresh or frozen, Tuna Satay is divine.
• How spicy is Tuna Satay? Tuna Satay has a mildly spicy kick due to the red pepper flakes in the peanut sauce. Adjust the spice level to your preference by adding more or less.
• Can I make Tuna Satay in advance for a party? Certainly! Marinate the tuna a day ahead and grill it just before serving. The peanut sauce can also be made in advance and refrigerated.
• How do I store leftovers? Store any leftover Tuna Satay in an airtight container in the refrigerator. You can reheat it in the oven or a skillet for a few minutes or enjoy it cold the next day.
• Can I substitute tuna with another type of fish? While tuna’s meaty texture works best for this recipe, you can experiment with swordfish or salmon. Keep in mind that cooking times may vary, so watch it closely.

Discover the Tuna Satay recipe – a culinary adventure you’ll love. Share and subscribe for more delicious insights. Elevate your home cooking!

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.