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
Steps
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.
Add in tuna chunks along with the rest of olive oil, cook until mixed well and fragrant.
Add salt and white pepper, mix well. Add in rest of spring onion and chili powder.