1 tbspcoriander seeds, dry roasted750 gmyellowfin tuna, tail-end1 tbspolive oil2beetroot (about 350gm), peeled1/3 cup sherry vinegar3 tspcaster sugar250 gmbaby spinach leaves2avocados, halved, seeded and thinly sliced150 gmmarinated feta, drained and coarsely crumbled¼ cup pistachio oil (see note)
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.
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.
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.
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.