Balinese Tuna Salad

• 15 shallots, peeled, halved and very finely sliced
• 4 garlic cloves, halved and very finely sliced
• 15 small green bird chilies, seeded and finely chopped
• 5 lemon or lime leaves (see note), very finely sliced, or 1/2 teaspoon grated lime zest
• 4 stalks lemongrass (see note), very finely sliced
• 1 teaspoon shrimp paste (see note)
• 2 tablespoons fresh lime juice
• 23 cup vegetable oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 1 pounds tuna steak, in one piece
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon lime juice
• 3 tablespoons vegetable oil

1. Combine all the spice-paste ingredients in a deep bowl and stir with a wooden spoon for 5 minutes.
2. Set aside.
3. Season the tuna with salt and pepper and sprinkle it with the lime juice.
4. Add the oil and tuna to the hot pan and cook for about 6 minutes per side.
5. Remove from the heat, cover the pan and allow the tuna to cool.
6. When cooled, break the tuna into chunks and transfer it to a large, nonreactive bowl.
7. Add the spice paste and toss.
8. Allow to sit for 1/2 hour, or covered and refrigerated overnight.
9. Serve with warm rice on the side.

shallots, garlic, bird chilies, lemon, stalks lemongrass, shrimp, lime juice, vegetable oil, kosher salt, ground black pepper, tuna, kosher salt, lime juice, vegetable oil

Taken from cooking.nytimes.com/recipes/9180 (may not work)