Finally Sriracha has arrived in Johannesburg, I could not be happier! It is THE best chilli sauce in the world; it goes with anything and tastes like absolute heaven. I bought it from Woolworths in Sandton City- it’s R50 for a large bottle.
2 x 150 g (1 cm thick) tuna steaks, from sustainable sources, ask your fishmonger
2 tbsp black sesame seeds
Extra Sriracha chilli sauce
For the dipping sauce:
2 tbsp soy sauce
3 tbsp rice wine vinegar
1 tbsp Asian chilli sauce (I like Sriracha Hot Chile Sauce)
3 drops sesame oil
1 -2 tablespoon sugar
Juice of ½ a lime
Preparation 5 minutes
Cooking time 2 minutes
Take the tuna out of the fridge, and make sure it has reached room temperature before cooking. Take two pieces of kitchen towel and remove any excess moisture from the fish. Then on a chopping board sprinkle 1 tbsp of sesame seeds and firmly press the tuna until all the seeds stick, pour the rest of the sesame seeds and repeat the process until the tuna fillets are covered.
Whisk all the dipping sauce ingredients together and taste to see if the flavours are balanced, and cut the limes, take to the table.
Place in the pan on high heat, add 1 tsp of sesame oil and sear for 1 minute on each side. Personally, I like to keep my tuna a little pink in the middle as this tastes much nicer.