Seared Salt Block Tuna with Citrus, Chile, and Herb Salad
This dish is full of flavor and texture, making it a definite crowd pleaser. These ingredients will add some vibrancy to your plate on cold winter days or a kick of zest for those warm summer evenings. When cooked on the salt block, a natural and perfectly seasoned crust will form on the tuna as it sears. Combine that with a fresh herb salad and a citrus and chile flavor profile, and you are sure to impress any dinner guest. The salt block may take some time to heat up, but as they say, all good things come to those who wait.
Ingredients
2
Limes
2
Lemons
2
Oranges
2
Grapefruits
½ tsp.
Honey
2 Tbsp.
Grainy mustard
6 Tbsp.
Extra-virgin olive oil, plus more for brushing the salt block
3
Tuna steaks with skin removed
1
Fresh chili such as Fresno or serrano, sliced very thin
1 Cup
Fresh flat-leaf parsley leaves
½ Cup
Fresh basil leaves
1
Himalayan Salt Block
1/4 tsp.
Salt
1/4 tsp.
Pepper
Instructions
Recipe created by Vanessa Seder for Maine Lobster Now for Maine Lobster Now®
1.Preheat oven to 350 F. Place the salt block in the oven. After 15 minutes raise heat to 450 F, then after another 15 minutes increase the temperature to 550 F. 2.Have a medium and a small bowl ready. Cut the peel off each piece of citrus. Segment the fruit and add to the medium bowl. Set aside.
3.Squeeze ¼ cup of citrus juice from the citrus into the small bowl. Add the honey and mustard to the juice, and slowly add in the olive oil. Season to taste with salt and pepper. Set both the segments and dressing aside.
4.Use paper towels to pat the tuna dry, then season lightly just with pepper (the salt from the block will naturally salt the fish as it cooks). 5.Use oven-proof gloves or mitts to carefully remove the salt block from the oven and place it on the stove top burner. Turn the burner on medium and continue to let it heat. Brush the top of the salt block with olive oil.
6.Add the fish to the salt block and sear the tuna for 1 minute on each side for rare or 2 to 3 minutes per side for medium rare. Transfer to a cutting board and let rest.
7.Add the chili, basil, and parsley to the medium bowl. Add half of the dressing to the medium bowl and gently toss to combine.
8.Slice the tuna into thin pieces across the grain and transfer to a platter. Spoon some of the remaining dressing directly over the fish and then top with the citrus and chili salad.
Serve immediately.
