Grilled Tuna Steak and Tomato Fennel Salad with Currants and Pine Nuts
Posted by:
Jacobsen Salt Co.
Posted on:
Sep 20, 2024
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Italian Seasoning
$9.50
Pure Fine Sea Salt
$10
To celebrate the salt harvest happening in Sicily in late September, I've put together a late summer dish featuring Jacobsen Salt Co. that highlights the near end of tomato season. Pro tip: salt your tomatoes about 10 minutes before serving so they can release their juices, which will result in a more intense flavor.
Watch Colu create this dish here!
Recipe and photos by: Colu Henry
Process
Slice your tomatoes crosswise and season with a good pinch of fine sea salt. Stir together, then set aside.
Add the currants and shallot to a small bowl. Cover with vinegar and a small pinch of fine sea salt, then set aside.
Meanwhile, heat a gas grill or build a charcoal grill to medium-high heat. Season your tuna with olive oil and Italian Seasoning. Grill until rare, about 1½ minutes per side. Transfer to a plate while you assemble the rest of your salad.
Add the fennel to the bowl with the tomatoes along with the currants, shallot and vinegar. Drizzle with the olive oil and a good pinch of fine sea salt. Stir together and adjust the seasoning accordingly with more vinegar and salt as needed. Gently stir in the herbs.
Transfer the salad to a platter and top with the tuna steak. Slice and serve.
