Bali, the famed 'Island of the Gods', is very much an island, and along with the rest of the volcanic Indonesian archipelago, features beautiful beaches and breathtaking marine culture. Coral reefs and fresh-caught seafood abound, a piece of my heart will remain at the place that saw me take my very first scuba dive as I formed a fondness with the world below the altimeters. This course is an homage to the sea.


4 medium to large Tuna fillets
2 Shallots
2 small Chile peppers (medium heat)
1 knob Ginger
2 stalks Lemongrass
Juice from 2-3 Limes

Sambal topping: prepare lemongrass by removing the tough outer layers and exposing the softer insides, 4-5 inches from the stem. Thinly slice shallots, chili peppers (removing seeds), ginger and lemongrass and lightly sauté them in sesame oil until the shallots are translucent, 2-5 minutes. Add half the lime juice and set aside.
With a very sharp knife, carefully prepare tuna fillets into 1-inch thick steaks. Lightly oil a pan and place on VERY high heat. Once the pan is nearly smoking, quickly sear the outside of the tuna, 30 seconds per side.
Quickly plate and top the Tuna fillets with the sambal mix and add the remaining lime juice.
Serves 4
*Substitute tofu steaks for vegetarian option


from Sensus Presents: Malaikat - The Bali Project, released January 31, 2016


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Tom Terrell/Sensus Long Beach, California

SENSUS is a multi-sensory experience in which specific music and food are composed in order to relate to each other. These studio albums are the recorded music that is performed alongside their dishes, as explained in the individual track descriptions. The accompanying menu is provided with recipes for your own re-creating enjoyment. Thank you for supporting this multi-art synchronizing concept. ... more

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