Pink Salt and Peppercorn Crusted Tuna
Difficulty Level: 
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Pink Salt and Peppercorn Crusted Tuna
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly HolderDifficutly Holder
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Preparation
Tuna
  1. Rub tuna steaks with olive oil and coat with Windsor® Coarse Himalayan Pink Salt and pepper mixture.
  2. Sear in a cast iron pan or griddle until golden on each side, around 4 minutes per side. The tuna should be medium rare.
Chutney
  1. In a pan, heat sesame oil, onion, garlic and ginger for 2 minutes until fragrant.
  2. Put mixture in a bowl and combine with mango, chili, soy sauce, Windsor® Fine Himalayan Pink Salt, orange juice, mustard, mint and sesame seeds.
  3. Serve with tuna or store for a few days.

Servings: 4

A creation of Chef Richard Blais.

Ingredients

 

Preparation
Tuna
  1. Rub tuna steaks with olive oil and coat with Windsor® Coarse Himalayan Pink Salt and pepper mixture.
  2. Sear in a cast iron pan or griddle until golden on each side, around 4 minutes per side. The tuna should be medium rare.
Chutney
  1. In a pan, heat sesame oil, onion, garlic and ginger for 2 minutes until fragrant.
  2. Put mixture in a bowl and combine with mango, chili, soy sauce, Windsor® Fine Himalayan Pink Salt, orange juice, mustard, mint and sesame seeds.
  3. Serve with tuna or store for a few days.

Servings: 4

A creation of Chef Richard Blais.