Sesame Tuna Bites With Nuoc Cham
- 2 Oceans Thai Chili Yellowfin Tuna Steaks
- 1 tbsp toasted sesame oil
- Zest of 1 lime
- 5 tbsp Black and white sesame, toasted
- 1 tbsp coconut oil (or other neutral oil)
- 6 tbsp water
- 1 tbsp sugar
- 3 tbsp fresh lime juice
- 1 tbsp Nonna Pia’s apple cider vinegar
- 1 tbsp tamari
- 1 tbsp fish sauce
- 1 garlic clove, thinly sliced
- 3 scallions, thinly sliced
- Keep the tuna in packaging and submerge in warm water to thaw.
- Mix sesame seeds in a bowl with lime zest.
- Once defrosted, cut tuna steaks into cubes. Brush cubes with sesame oil and roll in the bowl with sesame seeds and lime zest.
- Heat a skillet over medium-high heat. Melt coconut oil. Once oil is hot and shimmering, add tuna steaks (you may need to work in batches).
- Sear the cubes on all sides. Remove from heat.
- To make the nuoc cham, add all ingredients (minus the scallion) into a small saucepan and warm over medium heat until all of the sugar is dissolved, about 3 minutes. Chill, add sliced scallion and then serve for dipping.