CHEFS DELIGHT RECIPE SESAME CRUST YELLOW FIN TUNA SERVED WITH MANGO SALSA AND SPICY GINGER SOY
BY CHEF BRAD HENRY WAMBUA
- 300g Tuna
- 2 table spoons Honey
- Light Soy Sauce 1/4cup
- Sesame Seeds
- 2pcs fresh Red Chilli finely chopped
- 1/2 Ginger finely chopped
- 1/2 Mango diced
- 1/2 Cucumber diced
- 1/2 red Onion diced
- 1 Bunch Cilantro roughly chopped
- 35ml Olive Oil
For the Tuna;
In a bowl mix together Honey and Soy Sauce.
Deep the Tuna Steak then coat it with the Sesame Seed and set aside.
On a hot pan drizzle a bit of Olive Oil, then sear off the Tuna each side for 10secs until golden brown, remove and set aside.
For the Spicy Ginger Soy;
In a medium sized bowl add in the remaining Soy Sauce, Ginger and the chopped Chilli and let it sit in the fridge for 30min tip* sprinkle few Sesame Seeds on the sauce before you serve.
For the Salsa;
In a bowl mix Mango, Cucumber, Onions and Cilantro and a drizzle of Olive Oil and Salt, mix well then using a ring mold place in on the middle of the plate, slice the Tuna and serve the sauce on a small Ramekin.
Meet Chef Brad Henry Wambua
I am a dedicated and hardworking chef with over 9 years of experience in the culinary industry, particularly the hot kitchen. I have worked with the Hilton Hotel, Azure Hotel, Pharley’s Cafe as well as a private chef for high profile clients in Nairobi and Lodwar County and a former Executive Chef at Salty Squid Beach Bar and Restaurant in Diani, South Coast.
I’m currently working as a chef consultant and a special diet chef at Misha’s Delights Nairobi creating special diet foods and convert them into restaurant style dishes. To me food is love, food brings people together, food is happiness. I got my culinary inspiration from mother who was a really good cook and a restaurant owner back in Mombasa. I love to impress my guests with my culinary craftsmanship skills
Chef Brad Henry Wambua
Creative Culinary Artist
A Chefs Delight Awards Nominated Chef
This recipe is sponsored by Chefs Delight Awards
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