Recently, I was kindly sent a couple of sauces from Abergavenny-based sauce producers, Sorai, to experiment with. I met Sorai’s creator, Maria at the January Food Fair at the National Botanic Gardens of Wales in Carmarthenshire.
Sorai’s straight-forward recipes influenced by the exotic flavours of Borneo, Malaysia. Maria makes all of the products herself and they’re all based on recipes she’s made at home herself, for her own family. Between them they have a range of uses, from dips and dressings to condiments, cooking sauces and marinades.
Some of the sauces are pretty fiery and the label of each sauce includes a rating to let you know how hot it is, on a scale of one to five chillies.
With a three chilli rating, the Fiery Balsamic Pineapple sauce is described as ‘a sure tongue teaser for the ultimate taste seeker’. The first thing I can taste is the sweet, fruity pineapple, but my tongue starts heating up in seconds. This is not a sauce for the faint-hearted, but if you like your spice, it’ll be right up your street.
I’m really into tuna at the moment, and thought Sorai’s Fiery Balsamic Pineapple sauce would work really well as dressing for tuna salad, and then I got creative and decided to add pineapple chunks and passion fruit seeds as well. You can find my recipe below.
Tuna, pineapple and passion fruit salad
- 1 tuna steak
- handful fresh salad leaves of your choice
- 1 salad tomato
- 50 g chopped pineapple
- 1/2 passion fruit
- 1/2 tsp Fiery Balsamic Pineapple sauce
- 1 tbsp olive oil
- Salt and pepper
If you are cooking your tuna under the grill or in the oven, start cooking it now.
Prepare the salad base, using any fresh salad leaves and vegetables of your choice.
Add the chopped pineapple and intersperse throughout the salad leaves.
Scoop the seeds out of the passion fruit and add them to the salad.
Mix 1/2 tsp of Sorai Fiery Balsamic Pineapple sauce with the olive oil to form a salad dressing, and drizzle over the salad.
If you prefer to eat your tuna fresh, place it into a lightly oiled, preheated frying pan for 2-3 minutes per side, and then serve it with the salad and eat straightaway.
I was sent a bottle of Sorai’s Fiery Balsamic Pineapple sauce to use in creating this recipe.