Inspired From Travels To: Sri Lanka
A few weeks ago in Sri Lanka, I experienced a meal so incredible at The Runcible Spoon at quirky Owl & the Pussycat Hotel that I had to source the recipes so that we can all recreate them at home- trust me, these are too delicious not to share. The culinary genius behind our memorable meal is Chef Anthony D’Costa – each and every dish he served packed a punch. Check out more of his authentic Sri Lankan recipes here and wow your significant other or guests at your next party. Galle is famous for its seafood- don’t miss the seeing fisherman selling their catch of the day on the beach. In fact Chef Anthony offers a market tour experience and shows you how he shops for local ingredients (read all about it here). So let’s get started…
- 120gms fillet of yellow fin tuna
- 40gms toasted white sesame seeds
- Salt to taste
- White pepper powder to taste
- 1 lemon wedge
- 50gms white radish or daikon
- Sesame oil, few drops
- Pickled ginger – few pieces
- Light soya sauce
- Marinate the tuna fillet with salt, pepper and lemon juice.
- Coat the fillet with sesame seeds.
- Cut the radish or daikon into thin julienne and keep aside.
- Heat a pan, sprinkle few drops of sesame oil and place the tuna. Briefly cook each side of the tuna till the sesame seeds become light brown which should not take more than three minutes.
- Remove the tuna from the pan using a very sharp knife and slice it thin lengthwise.
- Serve the thinly sliced tuna over julienned daikon.
- Serve with pickled ginger, wasabi and drizzle with light soya.
Feel free to ask me any questions about the recipe or method and post pictures of how your seared tuna turned out in the comments below. Also, please use the hashtag #VCrecipes or tag @VoyageurChic on Instagram when you make a recipe from this site for a chance to be featured.