The Fish House


½ lbs. fresh yellowfin tuna steaks
Cracked black pepper
Kosher salt
Crushed red pepper flakes

Red Chili-Pineapple Sauce:
3 cups ketchup
2 limes, juiced
½ up seasoned rice vinegar
½ Tbsp. fish sauce
½ cup pineapple juice
½ Tbsp. toasted black sesame seeds
¼ dark soy sauce
2 Tbsp. grated fresh ginger
1 cup Mae Ploy sweet chili sauce
Juice of 1 orange
2 Tbsp. sriracha
½ Tbsp. cornstarch
2 Tbsp. sambal garlic chili sauce
2 cups fine-diced pineapple
30 grams palm sugar
6 green onion, sliced thin

Combine all Red-Chili Sauce ingredients in a saucepan except orange juice, cornstarch, pineapple and green onions. Ring to a boil, then reduce heat to a rapid simmer. Combine orange juice and cornstarch in a small bowl and stir until smooth. Stir cornstarch slurry into sauce. Simmer for 2 minutes, stirring frequently, then remove from heat. Add diced pineapple and sliced green onions. Set aside. Season tuna steak all over with salt, black pepper and red pepper, pressing firmly to be sure the seasoning stays on the fish. Grill fish over high gas heat no more than a minute or two on each side for rare, or longer according to your preference. Remove from grill and slice tuna thin then glaze with red chili-pineapple sauce. Serve as a quick appetizer with a crisp Asian slaw, a sticky rice cake, or on its own.