Salt-Seared Tuna Salad
Prep Time: 30 minutes
Grill Time: 5 to 6 minutes
2 tuna steaks, 2.5 cm thick
Ground black pepper
Dried lemon peel
For the Salad
140 to 170 grams spring mix salad greens
⅓ red onion, thinly sliced
2 blood oranges, peeled, sliced, and cut into 2.5 cm chunks
½ cup crispy chow mein noodles
For the BBQ Vinaigrette
¼ cup prepared tropical barbecue sauce
2 tablespoons lime juice
¼ teaspoon salt
⅛ teaspoon ground ginger
1 clove garlic, minced
Juice from the butt ends of the blood oranges (about 1 to 2 tablespoons)
½ cup olive oil
Preheat an 20 x 20 cm or similar-sized Himalayan pink salt block to 260°C in the oven or on the grill, following the supplier’s directions.
If you want extra crispy chow mein noodles, toast them for 1 minute on the salt block when it is almost ready.
To make the vinaigrette, combine the BBQ sauce, lime juice, ¼ teaspoon salt, ⅛ teaspoon ginger, minced garlic, and orange juice in a small bowl. Slowly pour in the olive oil, whisking vigorously until well combined.
Carefully transfer the hot salt block to the main cooking grate.
Pat the tuna steaks dry and season each side with a pinch of pepper, a pinch of garlic, a pinch of dried lemon peel, a pinch of ginger, and a pinch of dried parsley.
Place the tuna steaks directly on the salt block, close the lid, and cook for 2½ minutes per side for medium-rare and 3 minutes per side for medium. Remove to serve right away — there’s no need to rest the fish.
To serve, divide the salad greens between 2 chilled plates. Top with red onion, blood orange pieces, and chow mein noodles. Slice the tuna steaks and sneak a small taste to check the seasoning from the salt block. Add a pinch of salt if needed and place on the salad. Drizzle with the tropical BBQ vinaigrette.