Rub the tuna steaks with olive oil and coat them with the Morton® Coarse Himalayan Pink Salt and peppercorn mixture.
Sear in a cast iron pan or griddle until golden on each side, around 4 minutes a side. The tuna should be medium rare.
In a pan, heat the sesame oil, heat the onion, garlic and ginger until fragrant, 2 minutes.
Put mixture in a bowl and combine the mango, chili, soy sauce, Morton® Fine Himalayan Pink Salt, orange juice, mustard, mint and sesame seeds.
Serve or preserve for a few days.
Reduce Food Waste Tip:
I love this dish as it also doesn’t create much waste. Combining the tuna and chutney will also make for great lettuce wraps or even a modern tuna sandwich the next day.
If you do happen to trim the tuna, you can dice any trim and that will work great raw, tossed with the chutney. If you cook an extra tuna steak, or have one left over after cooking, simply shred that meat, mix with some olive oil or mayo and use this for tuna sandwiches.
Also, use the stems of the cilantro! These usually get discarded but I prefer the texture and flavor the stems provide.