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Spiced tuna with hot winter slaw

Spiced tuna with hot winter slaw

By Ethan Ling
10’ Prep time
5’ Cook time
15’ Total time
301 Calories
2 Serving

Summary

Flaky yellowfin tuna rubbed with fragrant middle eastern dukkah spice, served with a warmed red cabbage and beetroot slaw.
Ethan Ling 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 3

Transfer to serving plates. Place the tuna on top and scatter with the remaining salad cress and dukkah. Serve with warmed grainy bread.

Ingredient

  • Red cabbage
    Red cabbage
    0.25
  • Olive oil
    Olive oil
    1 tsp
  • Coriander
    Coriander
    28 grams
  • Fresh beetroot
    Fresh beetroot
    1
  • Essential waitrose salad cress
    Essential waitrose salad cress
    1
  • Cooks' ingredients dukkah
    Cooks' ingredients dukkah
    4 tsp
  • Wholegrain mustard
    Wholegrain mustard
    2 tsp
  • Essential waitrose low fat vinaigrette
    Essential waitrose low fat vinaigrette
    3 tbsp
  • No.1 yellowfin tuna steaks
    No.1 yellowfin tuna steaks
    240 grams
  • Clear honey
    Clear honey
    2 tsp

Nutrition Facts

View nutrition facts
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