Prepare the tuna:
Clean the fish, sprinkle with salt and lime juice, and let it sit for 10 minutes.
Fry until golden brown, then set aside.

Make the balado sambal:
Blend (or roughly crush) all chilies, shallots, garlic, and tomatoes.
Sauté the mixture in oil until fragrant and slightly thickened.

Combine:
Add fried tuna to the sambal, mix gently so the fish stays intact.
Season with salt and sugar, adjust taste as needed.

Finish:
Cook for another 3–5 minutes until everything is well coated.
Serve warm with steamed rice 🍚