Amanwana’s Lawar Tuna Samawa Recipe

Lawar Tuna Samawa – a West Sumbawan-style tuna tartare with grilled coconut and lime salsa.

We had this dish as an entrée on our very first night at Amanwana (an Aman Resort), and it set the tone for the entire stay. Presented at one of the resort’s live cooking stations, Lawar Tuna Samawa stole the spotlight with its vibrant flavour and unforgettable freshness. Jason was instantly obsessed – after the first bite, he declared it the best thing he’d eaten on the entire trip. He even made a beeline for the chef to ask for a second serving.

As someone who could eat raw fish every day, I was devastated not to try it – being pregnant at the time meant sitting this one out. But I’ve been thinking about it ever since, and now that I’m no longer pregnant, it’s high time Jason recreates it for me at home.

While lawar is traditionally a Balinese dish made with minced meat or vegetables and grated coconut, this version is something different – a West Sumbawan-style reinterpretation using sashimi-grade tuna. The result is a dish that’s light, fresh, and deeply flavourful, rooted in the coastal traditions of Indonesia and elevated with Amanwana’s signature refinement.

If you’re a fan of tuna tartare or island-style ceviche, this one’s for you.

Lawar Tuna Samawa Recipe

A West Sumbawan-style tuna tartare with grilled coconut and zesty lime salsa.

Prep time: 20 minutes
Cook time: 15 minutes (for the coconut)
Serves: 2

Ingredients

Tuna salad:

• 200g sashimi-grade fresh tuna, finely diced

• ½ cup freshly grated coconut (or desiccated, if fresh is unavailable)

• 2 shallots, thinly sliced

• ½ teaspoon shrimp paste (terasi or belacan), lightly toasted

• Pinch of salt

Lime salsa:

• 1 large red chilli (mild), chopped

• 1 large green chilli (mild), chopped

• 1 garlic clove

• 2 spring onions, roughly chopped

• Juice of 1 lime

• Salt, to taste

Method

1. Grill the coconut
   In a dry pan over medium heat, toast the grated coconut for around 15 minutes until golden and fragrant. Stir frequently to avoid burning. Set aside to cool.

2. Make the lime salsa
   Using a mortar and pestle (or small food processor), grind the red and green chillies, garlic, spring onions, salt, and lime juice into a chunky salsa. Adjust lime and salt to taste.

3. Combine the salad
   In a mixing bowl, add the diced tuna, toasted coconut, sliced shallots, and toasted shrimp paste. Gently toss with the lime salsa until just combined.

4. Serve immediately
   Best enjoyed fresh, with crackers or cucumber slices for scooping.