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St. Louis, MO 63144
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What’s for dinner tonight? Do you want beef, pork, or chicken? It’s easy to get in a food rut. Recently I had an extra pound of tuna that needed to be eaten. The response was, let’s put tuna in the regular rotation! Nasi goreng is an Indonesian dish that compliments any meat, chicken, or fish.

Seared Tuna with Nasi Goreng

for the nasi goreng:

  • 2 tablespoons vegetable oil
  • 2 leeks, white and pale green part sliced and washed
  • 2 celery ribs, sliced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon sambal oelek chile paste
  • 1/4 cup kecap manis (sweet soy sauce)
  • 3 tablespoons peanut butter
  • 2 tablespoons palm sugar
  • salt and pepper to taste

In a large frying pan, heat the oil and saute the leeks, celery, and onions for about 10 minutes. Add the garlic and ginger and saute for another 5 minutes. Add the chile paste, kecap manis, peanut butter, sugar, salt, and pepper and cook for another 5 minutes. Taste and adjust the seasonings.

for the rice:

  • 1/2 cup jasmine rice, soaked in water for 10 minutes and then drained
  • 1/2 cup coconut milk
  • 1/2 cup chicken stock
  • 1/4 cup green peas
  • 1/2 teaspoon salt

Bring the coconut milk, stock, and salt to a boil. Add the rice and peas, cover, and cook on low heat for 15 minutes.

for the tuna:

1 pound fresh tuna, cut into 2 thick slices

Season the tuna with salt and pepper. Heat a cast-iron skillet on high. Cook the tuna on all sides until browned, but rare in the middle. Slice across the grain and serve with the nasi goreng and rice. If desired, garnish the dish with toasted coconut, roasted and chopped cashews, and mango chutney.