Pepes Tuna

Main Ingredients

  • 75 grams bumbu be pasih
  • 150 grams tuna Albacore/Benito, sliced
  • 1 birds eye chill
  • 1 piece / 50 grams tomato, slice into wedges
  • 2 pieces salam leaves
  • 1bunch of lemonbasil
  • 5 grams palm sugar, grated
  • Salt to taste
  • Banana leaves
  • 2 tooth picks


Paste ingredients:

  • 8 pcs big red chilli
  • 6 cloves garlic, peeled
  • 1 cup shallot, peeled
  • 1/2 cup turmeric, peeled
  • 1 knob ginger, peeled
  • ¾ cup candlenut, dry roasted
  • 1 tablespoon coriander seeds
  • 1 tablespoon shrimp paste, toasted

Other ingredients:

  • ½ cup vegetable oil
  • 1 tablespoon tamarind pulp
  • 5 pcs salam leaves
  • 4 stalks lemongrass, white part only and bruised
  • Salt to taste
  • 2 tomatoes, roughly chopped

Method for Bumbu Be Pasih

  • Pound the coriander seeds to a fine powder in a mortar and pestle.
  • Keep the tomato, lemongrass and salam leaf to one side.
  • Pulse the rest of the ingredients in a blender until you have a smooth consistency for a paste.
  • Add the oil and fry out the paste with lemongrass, tomato and salam leaf.
  • Cook for 20-25 minutes in a saucepan on a low heat, stirring continuously to release all the natural fragrances and flavours.
  • The paste is ready when most of the natural moisture has been reduced and the consistency is of a dry paste with a film of oil on top.

Sambal Kecap Manis


  • 5 pieces bird’s eye chillies, chopped
  • 3 pieces shallots, chopped
  • 1/2 cup sweet soy sauce

  • 1 lime, chopped
  • 1 Balinese lime, juiced
  • Salt to taste
  • Water


  • Simply combine the chopped chillies, shallots, soy sauce and lime together.
  • Add in a pinch of salt and stir.
  • Add a little bit of water just not to make the mixture too thick.

Method to prepare Pepes Tuna

  • Mix tuna with bumbu be pasih, tomato, birds eye chilli lemon basil salam leaves, palm sugar and salt to taste.
  • Wrap it with banana leaves into long square form and fold each end like a envelope and skewer with a tooth pick
  • Grill for about 5 – 10 minutes. 
20 minutes
2 portions