A beautifully plated dish featuring seared tuna steak topped with mango salsa, accompanied by a small bowl of diced mango, a pinch of pink salt, and a glass of white wine on a marble countertop.
Main Himalayan Pink Salt Recipes

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 flavors.

– Choosing the Right Salt –
Use Morton® Coarse Himalayan Pink Salt on the tuna to maintain some texture and crunch. For the chutney, or salsa if you will, use Morton® Fine Himalayan Pink Salt in combination with some soy and aromatic ginger and garlic. The fine salt in the summer chutney dissolves easier and brings out the flavor of the other ingredients.
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Ingredients Instructions

Key Information

Dish Type

Main

Time

Cook: Around 8 minutes

Difficulty

medium

Serves

4

Ingredient List

Ingredients and measurements.

  • 4 pieces of tuna steak, 6-8 oz each
  • 1 tablespoon Morton® Coarse Himalayan Pink Salt
  • 1 tablespoon cracked black peppercorn
  • 1 oz olive oil
  • 2 each Ripe mango, diced medium size
  • 1/2 small Serrano chili, minced
  • 1/2 small white onion diced small
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 tablespoon white soy sauce
  • 1 teaspoon Morton® Fine Himalayan Pink Salt
  • 1 tablespoon sesame oil
  • 1 orange juiced
  • 1 teaspoon yellow mustard
  • 1 tablespoon chopped mint
  • 2 tablespoons sesame seeds

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Rub the tuna steaks with olive oil and coat them with the Morton® Coarse Himalayan Pink Salt and peppercorn mixture.

Step 2

Sear in a cast iron pan or griddle until golden on each side, around 4 minutes a side. The tuna should be medium rare.

Step 3

For Chutney:

In a pan, heat the sesame oil, heat the onion, garlic and ginger until fragrant, 2 minutes.

Step 4

Put mixture in a bowl and combine the mango, chili, soy sauce, Morton® Fine Himalayan Pink Salt, orange juice, mustard, mint and sesame seeds.

Step 5

Serve or preserve for a few days.

Tips For Success

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.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
himalayan pink salt fine

Himalayan Pink Salt Fine 17.6 oz

All-Natural Pink Salt to Enhance Your Everyday Foods.   We’ve added Himalayan Pink Salt to our lineup so home chefs can add a pop of flavor—and color—to their dishes. Morton Himalayan Pink Salt is sourced directly from the Himalayan Mountains, which are rich in iron—that’s what gives the salt its famous and irresistible pink hue.

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Morton Salt
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