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Salt Plate Tuna Steaks with Wasabi Dressing
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Here's an easy and healthy way to incorporate salt brick cooking into your repertoire.


YIELD
2 to 4 servings

INGREDIENTS


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NOTES

Recipe creator Jessica Lutz is a spice merchant at Savory's Huntersville, NC store and also a personal chef at Saucy Spoon Cooking.



DIRECTIONS

For dressing: Combine all ingredients in a jar with a lid. Cover the jar and shake well. Refrigerate and shake well again before serving. Dressing will keep for 7 to 10 days in the refrigerator.

For tuna: Place tuna steaks on a plate. Mix oil and wasabi powder together until combined then coat tuna steaks with the mixture. Cover and refrigerate for up to 1 hour. Preheat the salt brick in the oven or on the grill to at least 450 degrees. Set marinated tuna steaks on salt brick and cook (in oven or on grill) for about 4 min. per side. Remove tuna from salt brick and let cool. Slice tuna against the grain and set on top of a bed of greens and top with dressin and a sprinkle of sesame seeds.



SERVING SUGGESTIONS

If you want to skip the salad, serve the tuna with the dressing on the side as a dipping sauce.

THANKS TO
Jessica Lutz, Personal Chef at Saucy Spoon Cooking

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

Himalayan Salt Plate (8"x12"x1.5")  
$34.95

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