Rare Tuna with Beet, Radish and Fetta Salad

By Carl Koppenhagen

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

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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