Honey-glazed tuna with Himalayan salt and soy peppers
There's nothing better than a perfectly cooked tuna steak. Ramon Muscat from Radisson Blu Resort, St Julian’s pairs these delcious steaks with honey and Himalayan salt and some soy-flavoured, grilled peppers.
Ingredients
- 2 tuna steaks
- 1 tbsp honey
- 1 ½ tbsp lemon juice
- 1 tsp whole grain Dijon mustard
- ½ tbsp water
- 2 tsp olive oil
- 300g coloured peppers, cut in quarters and seeded
- 2 tbsp soy sauce
- Freshly ground Himalayan salt
- Freshly ground black pepper
Method
- In a small bowl whisk together the liquids and set aside.
- Cook the tuna steaks on a barbecue for 3-4 mins per side.
- Transfer tuna to serving plates.
- Pour the honey glaze mixture to a hot skillet and simmer one min, then pour over tuna.
- To make the peppers, season lightly with salt and freshly ground black pepper.
- Brush both sides of the strips with good olive oil and soy sauce.
- Place skin side down on hot grill, until skin blisters and peppers soften (3-6 mins depending on grill). You can let the skin brown a bit if desired.
- Turn peppers and grill until inner side is done (about half the time of the skin side – 2-3 mins).
This recipe first appeared on Gourmet Today, June, 2016.
