Indonesian spice-braised tuna (Ikan bumbu rujak) from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • Eat Your Books

    Can substitute cinnamon sticks for cassia, and swordfish for tuna fillets.

  • TrishaCP on April 24, 2022

    This was an ok dish- I had albacore tuna (not the specified tuna) and I didn’t really care for it here. Tasted pretty fishy. I liked the spice braise- ours was pretty spicy and the recipe tells you to adjust the amount of red chiles based on preference. But I think I would prefer it with a white fish. I had pre-made tamarind paste and used 1 tablespoon for 1/2 recipe (and just eyeballed the water to cover).

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