The first of our 6 brand new HD video recipes is here for your viewing pleasure. In this video we were making use of a Himalayan Pink Sea Salt Block sent to us by a company called The Meadow in Portland, Oregon. They specialize in gourmet salts, salt blocks as well as chocolates, fine wine and spirits, and even flowers. To me it sounds like the mecca of shopping for apologetic husbands

Enough talking, let’s see it in action:

The salt block 100% exceeded my expectations. During this video was actually the first time I’ve ever used one, and reading over the materials provided by The Meadow it stated the salt block held its heat even better than cast iron. They were completely right, after taking the time to heat it up properly, it was hot enough to actually cook on for a good 10-15 minutes even AFTER removing it from the heat. It imparted a very delicate salt flavour to the tuna that was more complex than any other salt I’ve tasted. It was a treat to cook on and I’m looking forward to many uses in the future.

Here’s the recipe:

Salt Block Seared Albacore Tuna with Shaved Fennel and Citrus Salad

Ingredients: (serves 4)

- 1 whole albacore tuna loin, about 1-1.5lbs (can substitute ahi tuna)
- 1 large fennel bulb
- 2 large pink grapefruits
- 2 belgian endive
- 1 head radicchio
- 1 lemon
- 1 cup baby arugula
- juice from 2 blood oranges, about 1/3 cup
- 1 tsp sugar
- vegetable oil
- 2 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- salt and pepper

Method:

If using a gas stove, place salt block directly on the element and turn heat to medium, let the salt block heat up for 15-20 minutes. If using an electric element you will need to use a spacer, then follow the same instructions. While salt block is heating, prep ingredients for salad. Use a mandoline or very sharp knife to thinly shave the fennel bulb, removing any core pieces. Cut the belgian endive in half, remove any tough outer leaves, and slice thinly. Cut the peel and pith off the grapefruits with a sharp knife and use a pairing knife in between the section to cut supremes. Thinly slice the raddichio, and add all these ingredients plus the baby arugula to a mixing bowl. Season the salad with the lemon juice, salt and pepper, and olive oil.

To make the blood orange vinaigrette, combine the blood orange juice and apple cider vinegar and sugar in a bowl, drizzle in 1/2 cup of vegetable oil and season with salt and pepper until dressing comes together, set aside.

Once the salt block is nice and hot, you can either cook the tuna right there on the element, or remove it like I did in the video and cook it tableside for a more dramatic presenation. The block holds heat so well you don’t need to worry about the tuna cooking properly. Place the unseasoned slices of tuna on the salt block and cook 2 mins per side, they should still be rare in the middle.

To plate!

Pile high a nice assortment of the salad, follow by a few nice slices of the albacore tuna layered in front. Whisk the vinaigrette again just before serving and drizzle all around the outside. Serve immediately!

Enjoy!

This entry was posted on Tuesday, June 1st, 2010 at 9:07 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.