Recipe: Salt Plate Tuna Steaks with Wasabi Dressing
Here's an easy and healthy way to incorporate salt brick cooking into your repertoire.
- 3 cloves garlic, minced
- 2 Tbsp. fresh grated ginger root
- 1/2 cup olive oil
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 1/4 cup water
- 4 Tbsp. Honey Powder
- 2 tsp. Wasabi Powder
- 2 tuna steaks
- 2 Tbsp. Wasabi Powder
- 1 Tbsp. sesame oil
- 1 Himalayan Salt Plate
- 1 tsp. black sesame seeds for garnish (optional)
- 2 cups mixed greens (optional)
Recipe creator Jessica Lutz is a spice merchant at Savory's Huntersville, NC store and also a personal chef at Saucy Spoon Cooking.
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.
If you want to skip the salad, serve the tuna with the dressing on the side as a dipping sauce.