Himalayan Salt Block, chilled overnight
12 oz Ahi Tuna Loin
1 bottle Ponzu Sauce
Heat up your skillet over medium-high heat with vegetable oil.
Sear ahi tuna loin for one minute on each side.
Let it chill for approximately 1 hour.
Slice ahi tuna loin into 1/4 inch slices.
Assemble slices directly onto the Himalayan salt block.
Drizzle 1/4 teaspoon of ponzu sauce onto each slice.
Using culinary blow torch, lightly scorch each slice for half of a second.
Chef’s Note: The tuna will absorb too much of the salt after 5-6 minutes.
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