Spice up seared tuna with a peppery sumac coating.
- Combine dried herbs and spices in a bowl. Brush tuna with oil and season with salt, then coat with the sumac mixture. Set aside.
- Place cucumber in a bowl with mint, coriander, almonds and goat's cheese. Add lemon juice and 2 tbs olive oil, then season and toss to combine. Set aside.
- Combine cannellini beans with 1 tbs oil and 1 tbs pomegranate molasses in a small saucepan. Stir over low heat to warm through.
- Meanwhile, heat remaining 1 tbs oil in a large frypan over medium-high heat and cook tuna for 11/2 minutes each side or until seared but still rare in the middle.
- Divide bean mixture among 4 plates and place tuna on top. Spoon over a little yoghurt and beetroot relish, then top with mint and cucumber salad. Drizzle over remaining 2 tbs pomegranate molasses and serve with lemon wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set