Sumac-crusted tuna with mint and cucumber salad

Recipes / Fish

Spice up seared tuna with a peppery sumac coating.

Recipe «Sumac-crusted tuna with mint and cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 06 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbs dried oregano, 1 tbs dried mint, 1 tbs sumac, 1 tbs cracked black pepper, 4 x 180g tuna steaks , 1/3 cup extra virgin olive oil, plus extra to brush, 1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced, 1 cup torn mint , 1 cup coriander leaves, 2 tbs toasted slivered almonds, 80g marinated goat's cheese, drained, 1 tbs lemon juice, plus wedges to serve, 400g can cannellini beans, rinsed, drained, 1/4 cup pomegranate molasses, Thick Greek-style yoghurt and beetroot relish, to serve.

Ingredients:

  • 1 tbs dried oregano 
  • 1 tbs dried mint 
  • 1 tbs sumac 
  • 1 tbs cracked black pepper 
  • 4 x 180g tuna steaks 
  • 1/3 cup extra virgin olive oil, plus extra to brush 
  • 1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced 
  • 1 cup torn mint 
  • 1 cup coriander leaves 
  • 2 tbs toasted slivered almonds 
  • 80g marinated goat's cheese, drained 
  • 1 tbs lemon juice, plus wedges to serve 
  • 400g can cannellini beans, rinsed, drained 
  • 1/4 cup pomegranate molasses 
  • Thick Greek-style yoghurt and beetroot relish, to serve 

Instructions

  1. Combine dried herbs and spices in a bowl. Brush tuna with oil and season with salt, then coat with the sumac mixture. Set aside.
  2. 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.
  3. Combine cannellini beans with 1 tbs oil and 1 tbs pomegranate molasses in a small saucepan. Stir over low heat to warm through.
  4. 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.
  5. 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.