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Seared Tuna Cooked On A Himalayan Salt Block With A Tomato Chutney

Seared tuna cooked on a salt block

This seared tuna can also be cooked in a pan.

Seared tuna is very popular in coastal India. More tuna is caught in the Indian Ocean than anywhere else

After about a week of cooking most of my meals on my new Himalayan salt block, I have found that fish seems to work the best. The salt block gives off just enough salt to season the fish lightly while the room is filled with the awesome aroma of the slowly roasting spices. I’m telling you, if you don’t have one, you need to get a salt block!

I purchased mine in the US and found on my return that they weren’t that easy to find in the UK. If this is the case where you live, look for salt licks from horse shops. They are in fact Himalayan salt blocks but sold for licking horses instead.

Seared tuna cooked on a Himalayan salt block just gets it.

I have always loved seared tuna. If you are a fan of Indian food and tuna like me, I think you will like this recipe too. It is so easy to make, tastes great and fun too!

What else could you wish for in a meal?

Serves 4

Seared tuna on a Himalayan salt block

Seared tuna tastes great like this


4 tuna fillets cut 1 inch thick

5 cloves garlic smashed to a pulp
1 inch ginger smashed to a pulp
2 fresh green chillies smashed to a pulp
Juice of one lime
1 tablespoon ground cumin
ground black pepper to taste

for the tomato chutney

20 cherry tomatoes roughly chopped
1/2 onion roughly chopped
2 cloves garlic – finely chopped
2 fresh green chillies finely chopped
3 tablespoons finely chopped coriander
Juice of on lime
salt and pepper to taste.


Make the salsa first.

Simply combine all of the ingredients, taste for seasoning and set aside.

Now turn your oven on to its highest setting and place the salt block in while the oven is still cool.

Allow the salt block to heat for at least one hour until it is very hot.

Meanwhile, place your tuna steaks in a bowl with the ginger, garlic, chilli, cumin and lime juice to marinade.

When the salt block it very hot, carefully move it to the table. Salt slab cooking is all about socializing and having fun so I always cook my food at the table.

Place the tuna steak on the hot salt and sear for about one minute per side. It is very important not to over cook the tuna.

Rare seared tuna is great – over cooked seared tuna is ruined.

to serve

Cut each tuna steak into thin slices and serve with a large spoonful of the tomato chutney.

That’s it! Easy. Please be sure to leave a comment and let me know how you liked this Indian seared tuna.


Friday 30th of September 2016

What about the marinade? Don't want to waste it.

Dan Toombs

Monday 3rd of October 2016

I see no reason to waste it if you like it. Go for it.

Cheers, Dan


Thursday 25th of October 2012

Rob Great post! In your opinion, what secret is the most powerful for you? Rich


Saturday 21st of January 2012

LOVE this! Cooking on a Himalayan salt block is so Iron Chef ;)

Dan Toombs

Saturday 21st of January 2012

Cheers for that. Maybe someday. LOL.


Tuesday 17th of January 2012

Looks Great - my sister keeps horses - but I think the used salt blocks are best left where they are !

Will try this.


Dan Toombs

Tuesday 17th of January 2012

Yes - it is always preferable to purchase unused salt licks. :)