Sesame Tuna with Spicy Coleslaw

Sriracha chilli sauce can be found in the ethnic foods aisle in large supermarkets. If you can’t find Sriracha, substitute half the amount of Tabasco or other hot sauce. There isn’t a good substitute for the one-of-a-kind flavor of fish sauce, though many cooks will use soy sauce.

Ingredients

1 tablespoon dark sesame oil
4 6oz tuna steaks
2 tablespoons low-sodium soy sauce
2 teaspoons coarsely ground black pepper
1 teaspoon sesame seeds
2 tablespoons water
2 teaspoons sugar
1 teaspoon Sriracha (hot chilli sauce)
3/4 teaspoon fish sauce
1/2 teaspoon rice vinegar
1/2 teaspoon bottled ground ginger
2 tablespoons thinly sliced green onions
1 red or white cabbage thinly sliced
1 carrot thinly sliced

Method

Heat oil in a large non stick pan over medium-high heat. Brush fish with soy sauce. Combine 2 teaspoons pepper and sesame seeds; sprinkle evenly over fish. Add fish to pan, and cook 2 minutes on each side or until fish flakes easily when tested with a fork.

Combine 2 tablespoons water, sugar, Sriracha, fish sauce, rice vinegar and ginger in a small bowl. Combine cabbage, carrot and onions in a large bowl. Drizzle the seasoning mixture over vegetable mixture; toss to coat. Serve with fish.