Tuna Sambal Sushi

Serving: 4 person

This is the fried version that goes very well with radish cake, noodles, fried rice noodles -Char Kway Teow( 炒粿条) and fried rice. You can also fry French beans, long beans and all kinds of meat with it.


For Sambal

  • 6 dried chillis ,remove stem and boil in  pot of water and boil for ten minutes or until softened and cut
  • 2 chilli padi , cut into 3 pcs
  • 8 shallots ,slice
  • 2 garlic cloves ,slice
  • 2 slices of ginger
  • 1 candlenut
  • 1 pieces lemongrass ,remove the hard outer core and  sliced thinly
  • 1 tsp belacan powder (optional)
  • 1 tsp turmeric powder

Other ingredient

  • 1 can of tuna chunks in sunflower oil
  • 1 bowl of steamed Japanese rice
  • 2 tbsp oil from tuna for frying
  • ½ tbsp palm sugar
  • ½  tbsp tamarind pulp, soak in 2 tbsp water strain and reserve the juice
  • ¼ tsp salt


  • Place all the ingredient for sambal into a grinder and grind into s smooth paste. You may add in a 2 to 3  tablespoon of water to for easy grinding.
  • Heat the oil in a wok over low heat. Add the ground paste and increase the heat to medium. Continuously stir-fry the mixture till it is two tone darker. About 15 to 20 minutes. (careful not to burn the paste)
  • Add in the palm sugar and fry till sugar melted.
  • Add in tuna fry for 5 minutes.
  • Add in the tamarind juice and salt. Adjust to taste and serve when it is hot.


  • Sambal tuna can be serve with bread or rice.
  • This is the fried version of Sambal Tuna that goes very well with radish kueh, noodles, fried rice noodles(炒粿条)and fried rice
  • You can also fry long beans, french beans and all kind of meat with Sambal Tuna