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Spiced rare tuna, avocado and pickled beetroot salad

Spiced rare tuna, avocado and pickled beetroot salad

Serves 6



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)


1 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.
2 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.
3 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.
4 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.

RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Emma Ross

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