Name: Spiced rare tuna, avocado and pickled beetroot salad
Yield: 6
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)

Spiced rare tuna, avocado and pickled beetroot salad

Australian Gourmet Traveller fast recipe for 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.