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A Staub Cocotte filled with a spicy sambal tuna dip and spring onions

Easy sambal tuna dip recipe

Prep Time 5 mins
Cook Time 10 mins


  • 1 tablespoon vegetable oil
  • 1 Onion (peeled and minced) I usually use yellow but substitute with red when out
  • 1 tablespoon sambal belacan tumis This is the sambal sold in jars in most supermarkets
  • 2 cans tuna, drained weight 113g each (0.25 lb) Either tuna in oil or tuna in brine work. If it's tuna in oil, I sieve out the tuna and use the oil in place of the vegetable oil required
  • 300 ml Coconut milk
  • 1 teaspoon Sugar
  • Salt to taste
  • Optional garnish: spring onions/ coriander


  • Heat pan and add oil. When the oil is hot, over a low fire, add the onions to the pan and saute till soft and translucent but not brown.
  • Add the sambal chilli and stir fry till the aroma is released
  • Add the tuna, followed by the coconut milk and sugar. Stir fry till the entire mixture is well-mixed and warm.
  • Salt to taste
  • Garnish and serve


Some cans of tuna are 120g (0.265 lb) instead of 113g (0.25 lb)- this recipe is flexible so you can still use the entire 2 cans when cooking this dish (instead of storing the extra tuna)