Spicy tuna sauce

Ingredients for 2 servings:

• 1 can of tuna in oil (approx. 150 g)
• 3 Pepper, red, long
• 2 tbsp dill, fresh
• 3 small chili peppers, green
• 3 tbsp crème fraîche
• 50 g coconut milk
• 2 tbsp lemon juice
• 6 tbsp tomato juice
• 2 tbsp oyster sauce (saus tiram)
• 1 tsp sugar
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of clove powder
• 2 pinches of nutmeg, freshly grated
• 1 pinch(s) cinnamon powder
• 1 small chili pepper(s), green, optional
• Salt and pepper, black
• Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For immediate use for asparagus, broccoli, cauliflower, zucchini and eggplant casserole

Remove the stems from the chili peppers, split the pods, and remove the seeds. Cut them crosswise into approximately 1 cm long pieces. Wash the small green chilies, remove the stems, quarter them crosswise, and add them to the blender along with the tuna and all other sauce ingredients. Blend coarsely for 30 seconds on the lowest setting. Season with sugar, salt, and black pepper. Blend for one minute on the highest setting until smooth. Refrigerate until ready to use.