John got me the Sriracha Cookbook for Valentine’s Day (he knows me so well). This is the first recipe I’ve tried from it. The sriracha flavor isn’t all that pronounced, but in general it’s very tasty.
The cookbook recommends you serve over white rice with steamed vegetables. I went a little more fancy, putting it over edamame fried rice and serving it with a green bean and cauliflower concoction (recipe to follow). I bet the simple route would be even better, so the tuna is the star of the dish.
1 pound high quality tuna filet
black and white sesame seeds
about 2 tbsp sriracha
1.5 tbsp sesame oil
sliced green onions for garnish
Rub sriracha and 0.5 tbsp sesame oil over fish. Spread a bunch of sesame seeds on a plate, and dip both sides of tuna into it, coating the fish.
Heat a cast iron skillet until very hot. Add remaining sesame oil. Sear tuna about 30 seconds on each side. Remove from pan, cover with foil, and let stand about 2 minutes.
Slice tuna and garnish with onions; serve over rice with vegetables, if you like.