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Sumac-crusted tuna with mint and cucumber salad

Name: Sumac-crusted tuna with mint and cucumber salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
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 (80ml) 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 (60ml) pomegranate molasses; Thick Greek-style yoghurt and beetroot relish, to serve

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15m

06m

Sumac-crusted tuna with mint and cucumber salad

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by Valli Little

delicious. team

Oct 03, 2015

Spice up seared tuna with a peppery sumac coating and serve with a refreshing mint and cucumber salad.

1 tbs dried oregano
1 tbs dried mint
1 tbs sumac
1 tbs cracked black pepper
4 x 180g tuna steaks
1/3 cup (80ml) 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 (60ml) pomegranate molasses
Thick Greek-style yoghurt and beetroot relish, to serve

Method

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 1 1/2 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.