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Coriander-crusted tuna with beetroot and apple salad

Jun Tanaka from Market Kitchen
Jun Tanaka’s raw vegetable salad with Asian flavours makes a great partner for rare sliced of tuna

Coriander-crusted tuna with beetroot and apple salad

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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Serves: 2

Prep: 15 min
Cook: 5 min

Ingredients

For the tuna

200g Tuna, rolled into cylindrical shape
1 tbsp crushed Coriander seeds
2 tsp schezuan pepper
2 tsp crushed Fennel seeds

For the salad

1 sprig Coriander, chopped
1 raw Beetroot, peeled and cut into matchsticks
1/4 daikon radish, cut into matchsticks
1 Granny Smith apple, cut into matchsticks
1/2 lime, juice only
1/2 tbsp caster sugar
2 tbsp Olive oil
1 tbsp rice vinegar
1 tbsp Soy sauce