- 2 x 150 g fresh tuna steaks, skinned
- 4 garlic cloves, crushed
- 2 T fresh ginger, very finely grated
- 4 T soya sauce
- 4 T sesame oil
- Coriander, to garnish
- For the dressing, mix:
- 3 T soya sauce
- 2 t sesame oil
- 1 T rice wine vinegar
- 1 red bird’s-eye chili, very thinly sliced
- Sugar or honey a pinch
Place the tuna steaks on a flat surface and slice into 1 cm-thick strips. Mix the garlic, ginger and soya sauce to form a paste and smear it onto the tuna.
Heat the sesame oil in a pan and sear the tuna for 20 seconds on each side, or until brown on the outside but still bright pink inside. Remove from the pan and cut into bite-size pieces.
Place on a platter and insert a wooden cocktail skewer into each piece. Drizzle over the dressing and garnish with coriander.
Chef's note: “Make the dressing ahead of time so that the flavours have plenty of time to develop. When searing the tuna, make sure your pan is piping hot and that you don’t overcook the fish.”