Name: Pink Salt and Peppercorn Crusted Tuna
Yield: 4
Ingredients: 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; 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

Main Meals
Salt Type Himalayan Pink Salt

Ingredients

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
Quick Mango & Ginger 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

Units:

Preperation

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.

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.

Servings: 4

A creation of Chef Richard Blais.