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.