Acehnese Spicy Tuna Bun

Ingredients

In this Acehnese adaptation of the Hong Kong Tuna Bun, we incorporate traditional Acehnese spices and flavors to create a unique and fiery twist. The original Tuna Bun is typically milder in taste, while the Acehnese version adds a bold kick with the use of turmeric, ginger, and chili. This adaptation also embraces the Acehnese tradition of using aromatic spices to enhance the overall flavor profile. We alse have the original recipe for Tuna Bun, so you can check it out.

• 300g (10.5 oz) canned tuna, drained 300g (10.5 oz) canned tuna, drained
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• 4 buns 4 buns

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the drained tuna to the pan and break it up with a fork. Cook for 2-3 minutes.
3. 3.
   Sprinkle ground turmeric, ground ginger, and chili powder over the tuna mixture. Stir well to combine.
4. 4.
   Add tamarind paste, soy sauce, lime juice, and salt to the pan. Mix thoroughly and cook for an additional 2-3 minutes.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Slice the buns in half horizontally and scoop out some of the bread from the center to create space for the filling.
7. 7.
   Fill each bun with a generous amount of the spicy tuna mixture.
8. 8.
   Place the filled buns on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the buns are golden and crispy.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Tamarind paste — Soak tamarind pulp in warm water for 10 minutes, then strain to remove any seeds or fibers before using.
• Turmeric — Be cautious as turmeric can stain surfaces and clothing easily. Use gloves or wash hands immediately after handling.

Tips & Tricks

• For an extra spicy kick, add chopped bird's eye chili to the tuna mixture.
• Serve the Acehnese Spicy Tuna Bun with a side of fresh cucumber slices to balance the heat.
• Experiment with different types of buns, such as sesame buns or whole wheat buns, for added variety.
• If you prefer a milder flavor, reduce the amount of chili powder used in the recipe.
• Make a larger batch of the spicy tuna mixture and store it in the refrigerator for up to 3 days to enjoy quick and easy meals.

Serving advice

Serve the Acehnese Spicy Tuna Bun as a main dish for lunch or dinner. Accompany it with a side of Acehnese sambal for an extra burst of flavor.

Presentation advice

Arrange the Acehnese Spicy Tuna Buns on a platter, garnished with fresh cilantro leaves and a squeeze of lime juice. The vibrant colors of the tuna filling will make the dish visually appealing.