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Tuna Matah Fusilli

  • Easy
  • Quick

Serve: 3 Person

Fusilli paired with sambal matah cooked in olive oil

  • 250 gram fusilli, cooked al dente (8 minutes) and set aside
  • 1 can tuna chunks in olive oil
  • Salt
  • White pepper
  • Chili powder

Slice finely

  • 4 cloves garlic
  • 2 spring onion
  • 2 lemongrass
  • 3 large red chilies, seeds removed
  • 5 keffir lime leaves, stalk removed

Inspired from aglio e olio but made with Balinese sambal matah style, cooked in olive oil


  1. Sauté garlic in olive oil from tuna can, until fragrant. Add in white part of spring onion, lemongrass, red chilies, and keffir lime leaves. Continue to sauté until fragrant and tender. 
  2. Add in tuna chunks along with the rest of olive oil, cook until mixed well and fragrant.
  3. Add salt and white pepper, mix well. Add in rest of spring onion and chili powder.
  4. Add in fusilli, mix well. Serve.
Sharita Miranda

Recipe tested in Sharita Miranda's own kitchen


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