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Rare Tuna with Beet, Radish and Fetta Salad

William Meppem

Rare Tuna with Beet, Radish and Fetta Salad

Rare Tuna with Beet, Radish and Fetta Salad recipe, on MiNDFOOD.

Rare Tuna with Beet, Radish and Fetta Salad

Serves 4

450g quality tuna loin fillet

sea salt, to season

freshly ground black pepper, to season

¼ cup za’atar spice mix

2 tbsp olive oil

¼ cup pomegranate molasses

½ cup extra-virgin olive oil

2 tbsp red wine vinegar

500g baby beets, trimmed, boiled in salted water and peeled

6 small radishes, finely sliced with a mandolin

1 celery heart (including leaves), thinly sliced

150g sheep’s milk fetta, crumbled

2 cups watercress

½ cup flat-leaf parsley leaves

¼ cup dill leaves

½ cup mint leaves

lemon wedges, to serve

1 Season tuna well with salt and pepper and roll in za’atar to coat. Heat oil in 
a heavy-based frying pan until smoking hot. Sear all sides of tuna (about 
30 seconds per side) and set aside.

2 To make salad dressing, whisk together the pomegranate molasses, extra-virgin oil and vinegar. Season with salt and pepper to taste.

Toss dressing through beet, radish, celery, fetta, watercress, parsley, dill 
and mint.

Just before serving, cut tuna into 5mm-thick slices and arrange flat on 
a plate. Serve with salad, drizzling any remaining dressing over tuna, and 
lemon wedges.

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