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Spiced rare tuna, avocado and pickled beetroot salad

You'll need

1 tbsp coriander seeds, dry roasted 750 gm yellowfin tuna, tail-end 1 tbsp olive oil 2 beetroot (about 350gm), peeled 1/3 cup sherry vinegar 3 tsp caster sugar 250 gm baby spinach leaves 2 avocados, halved, seeded and thinly sliced 150 gm marinated feta, drained and coarsely crumbled ¼ cup pistachio oil (see note)


  • 01
  • Crush coriander seeds in a mortar using a pestle, and spread over an oven tray, sprinkle with sea salt and freshly ground black pepper to taste, then roll tuna over seasonings to coat.
  • 02
  • Heat olive oil in a large frying pan, add tuna and cook over high heat, turning occasionally, for 3-4 minutes or until golden, then transfer to a chopping board to cool slightly, then, using a sharp knife, cut into thin slices.
  • 03
  • Using a mandolin, thinly slice beetroot into rounds and place in a large bowl, add ¼ cup sherry vinegar and sugar and marinate for 10 minutes, then drain beetroot.
  • 04
  • To serve, divide beetroot, tuna, spinach and avocado among 6 plates, top with feta, then drizzle with remaining sherry vinegar and pistachio oil.

Note Pistachio oil is available from Simon Johnson, other delicatessens and health-food shops.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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