Rendang is a spicy meat dish that originates from Indonesia, but as my husband Peter doesn’t eat meat, he developed this tuna alternative instead. I’m vegan so enjoy the sauce with veggies.
Packed full of big flavours, Rendang is aromatic with zingy flavours of lemongrass and ginger which work well with whatever you eat with it.
Unlike the traditional beef Rendang which takes hours to become tender, the tuna Rendang can be made in less than 30 minutes, making it the perfect dish for mid-week meals. To keep it simple, we use Rendang paste which can be bought in most good supermarkets.
Although less common than Thai and Indian curries, the Rendang is a must-try dish having recently been voted the number one dish in CNN’s survey of the ‘World’s 50 Most Delicious Foods’.
Tuna rendang on wholegrain rice
- 1 tbsp of coconut oil
- 1 onion, diced
- 2-3 tbsp Rendang paste
- 2 x 160g tins of tuna in spring water
- 1 x 400ml cans coconut milk
- ¼ tsp salt
- 1 fresh chilli, sliced
- 500g of wholegrain rice, cooked according to packet instructions
Heat 2 tbsp of coconut oil in a wok or large shallow pan, cook the onion until soft and aromatic and then add the paste and tuna and stir fry for a further 2 minutes.
Add the coconut milk and a pinch of salt, simmer over a medium heat for 10-15 minutes.
Serve with the cooked wholegrain rice and garnish with fresh chilli.