Pōhutukawa Smoked Salmon Salad (Tuna Hāngī)

Tuna Hāngī (Pōhutukawa Smoked Salmon Salad) is a traditional New Zealand dish that combines the rich flavors of tuna with the earthy aroma of Pōhutukawa wood smoke. This refreshing salad is perfect for a light lunch or as a side dish for a barbecue.

Pōhutukawa Smoked Salmon Salad (Tuna Hāngī)

Ingredients

  • 500g fresh tuna fillets
  • 1 cup cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 2 cups mixed salad greens
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the hāngī by heating Pōhutukawa wood to create hot coals.
  2. Wrap the tuna fillets in banana leaves and place them in the hāngī pit.
  3. Cover the tuna with more banana leaves and earth, then let it cook for 2 hours.
  4. Once the tuna is cooked, flake it into bite-sized pieces.
  5. In a large bowl, combine the flaked tuna, cherry tomatoes, red onion, and mixed salad greens.
  6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
  7. Pour the dressing over the salad and toss to coat evenly.
  8. Serve the Tuna Hāngī (Pōhutukawa Smoked Salmon Salad) immediately.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Hāngī (earth oven)

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
10g
Fat
15g

Supplies

Banana leaves Earth oven pit

Tools

Large bowl Small bowl Whisk

Serving suggestions

Serve the Tuna Hāngī (Pōhutukawa Smoked Salmon Salad) with a side of steamed New Zealand green-lipped mussels for a complete meal.

Tips & tricks

For an extra smoky flavor, add a few drops of Pōhutukawa wood smoke essence to the dressing.

Cost

$25