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