Spiced tuna with hot winter slaw
Prep
10 mins
Cook
5 mins
Servings
2
Difficulty
Easy
This is one of my favorite quick midweek dinners because it comes together in just fifteen minutes from start to finish. I love pairing earthy roasted beetroot and crispy red cabbage with beautifully seared tuna that gets a wonderful crust from the dukkah spice blend. The tuna is packed with omega 3 fatty acids, which are brilliant for heart health, and the vibrant slaw keeps everything light and fresh. It's the kind of dish that feels fancy enough for guests but simple enough that I can pull it together on a busy Tuesday night without any fuss.
Ella x
Ingredients
- 4 tspdukkah
- 240 gramsno.1 yellowfin tuna steaks
- 1 tspolive oil
- ¼red cabbage((about 200g))
- 1fresh beetroot(peeled, coarsely grated)
- 28 gramscoriander(chopped)
- 3 tbsplow fat vinaigrette
- 2 tspwholegrain mustard
- 2 tspclear honey
- 1salad cress
Detail level
Instructions
- 1
Rub 2 tsp of the dukkah over the tuna steaks. Brush a ridged griddle pan or small frying pan with the oil and fry the tuna for 1½ minutes on each side, or for up to 5 minutes if you prefer the tuna cooked through.
- 2
Cut away the core from the cabbage and finely shred using a knife or in a food processor. Tip into a heatproof bowl and add the beetroot, coriander, vinaigrette, mustard, honey and half the salad cress. Mix thoroughly. Cover with clingfilm and heat in the microwave on full power for 1½ minutes to warm through. Alternatively serve it cold.
- 3
Transfer to serving plates. Place the tuna on top and scatter with the remaining salad cress and dukkah. Serve with warmed grainy bread.
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