For dinner one night last week, my wife and I made a salad with seared tuna and a soy-ginger dressing. The tuna was great and the salad as a whole was nice. However, after eating it, we both agreed that the dish needed a little kick, so we got into a discussion of ways to add a little heat to the dish. We came up with a few ideas, but I wanted to throw the question out there and see what kind of responses I got.
To give you a little more information on the dish, we marinated the tuna in a mixture of rice wine vinegar, ponzu, soy sauce, brown sugar, shredded ginger and garlic. It was seared and slice very thinly, then placed atop a salad of mixed greens (whatever we had on hand, I can't remember exactly what) with julienned carrots and sliced cucumbers.
So I pose the question, how would you add a little heat to this dish?