CHEFS DELIGHT RECIPE SESAME CRUST YELLOW FIN TUNA SERVED WITH MANGO SALSA AND SPICY GINGER SOY
BY CHEF BRAD HENRY WAMBUA
This week’s try it at home recipe sponsored by Chefs Delight Awards is brought to you by Chef Brad Henry Wambua
INGREDIENTS
- 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
METHOD
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.
Enjoy!
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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