Ingredients:
- 400 g tuna
- 2 small cucumbers, finely chopped
- 1 jalapeno, finely chopped (grain free)
- 1 tbsp rice vinegar
- 1 tbsp Firebarns Sriracha sauce
- 1 egg yolk
- 1 tbsp Dijon mustard
- Juice of 1 lime
- 1/2 cup olive oil
- 1/2 cup sesame seeds
- A few drops of sesame oil
- Salt and pepper
Preparation:
- On a plate, add the sesame seeds and coat each side of the tuna piece;
- In a saucepan over high heat, drizzle olive oil and sear the tuna about 30 seconds on each side. Set aside;
- In a bowl, combine the cucumber, jalapeno peppers, rice vinegar, juice of half a lime and salt and pepper to taste. Set aside;
- In another bowl, add the egg yolk, Dijon mustard, Firebarns sauce and the juice of half a lime, well mixed. Then whisk in olive oil gradually until dressing is thick. Adjust seasoning;
- Slice tuna and serve with salsa and dressing.