Recipe: Seared Tuna with Ginger-Garlic Dipping Sauce

Today we had left over Vietnamese-style cabbage salad, which was not going to be enough. So this seared tuna provided a quick fix.

Seared Tuna with Ginger-Garlic Dipping Sauce (for 1)

0.5 lbs sashimi-grade tuna
peanut oil
sesame oil
lemon juice
nam pla
minced ginger
minced garlic
minced cilantro
nama shoyu
red chilli pepper
chilli oil

For the dipping sauce, I mixed no more than 1 tsp. each (possibly less) of sesame oil, lemon juice, nam pla, ginger, garlic, and cilantro with a dash of red chilli pepper and poured it onto a plate in a circle.

I heated some peanut oil on a pan, patted the tuna dry, and seared it over high heat. Then I sliced the tuna and placed the slices on top of the dipping sauce on the plate, and put a drop each of chilli oil and nama shoyu onto each piece.