Coriander-crusted tuna with beetroot and apple salad

Jun Tanakas raw vegetable salad with Asian flavours makes a great partner for rare sliced of tuna
By Jun Tanaka
Coriander-crusted tuna with beetroot and apple salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the tuna

  • 200 g tuna, rolled into cylindrical shape
  • 1 tbsp crushed coriander seeds
  • 2 tsp schezuan pepper
  • 2 tsp crushed fennel seeds

For the salad

  • 1 sprigs coriander, chopped
  • 1 raw beetroot, peeled and cut into matchsticks
  • 1/4 daikon radish, cut into matchsticks
  • 1 Granny Smith apple
  • 1/2 limes, juice only
  • 1/2 tbsp caster sugar
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar, or Mirin
  • 1 tbsp soy sauce

Method

1. For the tuna: season the tuna with salt and roll in the crushed spices.

2. Pour a little olive oil in a pan and cook the tuna for 1 minute on each side. Slice into 1cm thick pieces.

3. For the salad: mix all the ingredients for the salad in a bowl. Serve with the sliced tuna

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