Cakalang Suwir Manado - warm tuna salad from Manado

Ingredients

• 350 gsmoked tuna
• 2pandan leaves
• 1tomato
• 1 tspsalt
• 1 tsppalm sugar
• 200 mlwater
• 9kaffir lime leaves (jeruk purut)
• 2 buncheskemangi (lemon basil)
• 1/2 tsplemon juice
• 1 tbspoil
• 7red chillies
• 5red bird’s-eye chillies
• 6shallots

Instructions

1. 1

   Make the paste

   Pound or grind the chillies and shallots until they form a fine paste.

2. 2

   Prepare ingredients

   Cut the pandan leaves into 3 cm pieces. Slice the tomato finely and shred the tuna.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the paste for 5 minutes.

4. 4

   Soften the vegetables

   Add the pandan and tomato, then fry gently until soft.

5. 5

   Add the tuna

   Add the shredded tuna and mix it well with the contents of the pan.

6. 6

   Simmer the mixture

   Add the salt and palm sugar, followed by the 200 ml water. Mix well and simmer gently until the sauce thickens.

7. 7

   Finish with herbs

   Add the kaffir lime leaves, kemangi and lemon juice. Fry until the liquid has evaporated.

What is Cakalang Suwir Manado?

Cakalang Suwir is a Manado-style dish of shredded cakalang, or skipjack tuna, seasoned with a lively chilli and shallot paste. Manado is known for boldly spiced cooking, and this version combines smoked tuna with fragrant leaves and a little palm sugar.

The fish is simmered with water until the flavours come together, then cooked until the liquid evaporates. That makes the result moist and aromatic rather than a cold salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The tuna supplies most of the protein, while the oil contributes fat and the palm sugar provides a small amount of carbohydrate. Serve a portion with rice and vegetables to round out the plate.

The chilli and shallot paste

Paste: Pound or grind the chillies and shallots finely so they cook evenly and coat the tuna. The quantity of red chillies gives the dish its heat, while the shallots provide a savoury base.

Frying: Give the paste the full 5 minutes in the oil before adding the other ingredients. Keep it moving and use moderate heat so it fries without catching.

Smoked tuna and aromatics

Tuna: Shred the smoked fish into pieces that are easy to stir through the paste. Smoked tuna is already distinctive, so mix it gently to keep some texture.

Leaves: Pandan goes into the pan early, while kaffir lime leaves and kemangi are added at the end. This sequence lets the pandan cook with the tomato and saves the later herbs for the finishing stage.

Getting the texture right

Simmer: After adding the water, let the mixture bubble gently until the sauce thickens. A steady, low simmer gives the tuna time to take on the seasoning without scorching the bottom.

Finish: Continue cooking after adding the kaffir lime leaves, kemangi and lemon juice until the liquid has evaporated. The finished tuna should be moist and well coated, with no pool of liquid in the pan.

Timing and preparation

Prep first: Make the paste, slice the tomato and shred the tuna before heating the pan. The cooking moves through several additions, so having everything ready makes it easier to follow the sequence.

Allow time: The recipe takes about 60 minutes in total, though the simmering stage is guided by the sauce's thickness rather than a set time. Check the pan regularly as the liquid reduces.

How to serve it

Rice: Serve the warm tuna with plain rice, which gives the spicy, savoury mixture a simple accompaniment. Add a vegetable side if you want a more varied plate.

As a salad: The dish can also be served as part of a spread of Indonesian-style sides. Keep it warm for serving so the herbs and smoked tuna remain fragrant.

Recipe notes & tips

• Shred the tuna before you begin cooking so it is ready to add.
• Grind the shallots and chillies finely for an even coating.
• Fry the paste for the stated 5 minutes before adding the pandan and tomato.
• Keep the simmer gentle while the water reduces.
• Add the kemangi and lemon juice at the end as directed.
• Stir more frequently as the liquid evaporates to prevent the mixture catching.

Variations

• Adjust the heat: Use fewer chillies for a milder result.
• Use fresh tuna: Cook it through in the pan before continuing with the recipe.
• Add extra tomato: Include more finely sliced tomato for a softer, juicier mixture.
• Serve with rice: Pair the warm tuna with plain rice for a simple meal.
• Make it more citrusy: Add a little more lemon juice to taste at the finishing stage.

Common mistakes to avoid

• Rough paste: Grind the chillies and shallots finely so they cook and coat the tuna evenly.
• Scorched paste: Fry over moderate heat and stir during the 5-minute cooking stage.
• Adding herbs too early: Save the kaffir lime leaves and kemangi for the finishing stage.
• Rushing the simmer: Let the sauce thicken gently before adding the final herbs.
• Leaving excess liquid: Continue cooking until the liquid has evaporated, as instructed.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the tuna seems dry.

Frequently asked questions