- ½ Lime
- 4 tablespoons sweet Chili sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Rice vinegar
- 2 tablespoons Thai fish sauce
- 2 Garlic cloves
- 1 piece Ginger root (about 15 grams)
- 1 red Chile pepper
- 8 sprigs Cilantro
- 1 ounce Sesame seeds
- 4 slices sushi-grade Tuna (each about 150 grams)
- 11 ounces Rice noodles
- 1 tablespoon Canola oil
Squeeze lime half and measure 1 tablespoon juice. Mix juice with chili sauce, sesame oil, rice vinegar, fish sauce and 2 tablespoons water in a large bowl.
Peel the garlic and ginger. Chop the garlic finely and grate ginger finely.
Rinse and dry chile pepper, cut in half lengthwise, remove seeds and chop finely. Stir into the sauce.
Rinse cilantro, shake dry and pluck the leaves.
Place sesame seeds on a plate. Rinse tuna, pat dry and season with salt and pepper. Press tun firmly on both sides into the sesame seeds.
Cook the rice noodles in a pot of boiling water according to package instructions. Meanwhile, heat oil in a non-stick pan and sear the tuna on each side for 1-2 minutes.
Remove tuna from pan and cut into narrow strips. Drain noodles and toss with the sauce. Top with tuna, sprinkle with cilantro and serve.