Fast Recipes

Spiced rare tuna, avocado and pickled beetroot salad

Australian Gourmet Traveller fast recipe for spiced rare tuna, avocado and pickled beetroot salad

By Rodney Dunn
  • Serves 6
Spiced rare tuna, avocado and pickled beetroot salad
Spiced rare tuna, avocado and pickled beetroot salad

Ingredients

  • 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)

Method

Main
  • 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.

Notes

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