Main Dish
PINK SALT AND PEPPERCORN CRUSTED TUNA
This tuna dish is a fresh take on “au poivre” or in this case “au sel Rose”? We love how the salt brings out the flavours. Use Windsor® Himalayan Pink Salt on the tuna to maintain some texture, crunch and colour.
Ingredients
For the Tuna
- 4 tuna steaks, 1/3-1/2 lb each (6-8 oz each)
- 2 tbsp olive oil
- 1 tbsp Windsor® Coarse Himalayan Pink Salt
- 1 tbsp cracked black pepper
For the Chutney
- 1 tbsp sesame oil
- 1/2 small white onion, finely diced
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2 ripe mangos, cut into medium-sized pieces
- 1/2 small Serrano chili, minced
- 1 tbsp white soy sauce
- 1 tsp Windsor® Fine Himalayan Pink Salt
- 1 orange, juiced
- 1 tsp yellow mustard
- 1 tbsp chopped mint
- 2 tbsp sesame seeds
For the Tuna
- 4 tuna steaks, 1/3-1/2 lb each (6-8 oz each)
- 2 tbsp olive oil
- 1 tbsp Windsor® Coarse Himalayan Pink Salt
- 1 tbsp cracked black pepper
For the Chutney
- 1 tbsp sesame oil
- 1/2 small white onion, finely diced
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2 ripe mangos, cut into medium-sized pieces
- 1/2 small Serrano chili, minced
- 1 tbsp white soy sauce
- 1 tsp Windsor® Fine Himalayan Pink Salt
- 1 orange, juiced
- 1 tsp yellow mustard
- 1 tbsp chopped mint
- 2 tbsp sesame seeds
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Recipe Preparation
For the Tuna
- Rub tuna steaks with olive oil and coat with Windsor® Coarse Himalayan Pink Salt and pepper mixture.
- Sear in a cast iron pan or griddle until golden on each side, around 4 minutes per side. The tuna should be medium rare.
For the Chutney
- In a pan, heat sesame oil, onion, garlic and ginger for 2 minutes until fragrant.
- Put mixture in a bowl and combine with mango, chili, soy sauce, Windsor® Fine Himalayan Pink Salt, orange juice, mustard, mint and sesame seeds.
- Serve with tuna or store for a few days.