Spiced rare tuna, avocado and pickled beetroot salad
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Serves
6
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1 tbsp
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coriander seeds, dry roasted
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750 gm
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yellowfin tuna, tail-end
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1 tbsp
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olive oil
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2
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beetroot (about 350gm), peeled
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1/3 cup
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sherry vinegar
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3 tsp
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caster sugar
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250 gm
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baby spinach leaves
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2
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avocados, halved, seeded and thinly sliced
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150 gm
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marinated feta, drained and coarsely crumbled
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¼ cup
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pistachio oil (see note)
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1
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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.
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2
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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.
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3
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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.
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4
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To serve, divide beetroot, tuna, spinach and avocado among 6 plates, top with feta, then drizzle with remaining sherry vinegar and pistachio oil.
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Note Pistachio oil is available from
Simon Johnson, other delicatessens and health-food shops.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Emma Ross