Tuna Steak Salad

Dawn

A delicious, healthy, filling and easy to make salad that ticks all the boxes for a fabulous meal

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Prep Time 30

ROASTING BEETROOT 1 10

Course Dinner, Lunch, Main Course, Salad

Cuisine Continental, Mediterranean

Servings 2 Large meals

Equipment

Electronic digital scales

Ingredients

2 Fresh tuna steaks cooked medium rare [Note 1] 165 - 200g each [5 1/2 - 7 ounces]
90 grams Beetroot Batons [3 - 4 ounces]
20 grams Dry lentils [1 Tablespoon + 1 teaspoon] cooked to packet instructions
40 grams Black, wild or red rice [3 tablespoons + 1 teaspoon] cooked to packet instructions
45 grams Mange Tout flashed, drained, refreshed [1 1/2 ouces] or fine green beans
35 - 40 grams Fennel matchsticks [1 1/2 ouces]
20 grams Red Onion [3/4 ounce] thinly sliced
15 - 20 grams Capers, roughly chopped [1 Tablespoon] plus extra whole caper berries for garnish
Mixed Leaves OR Roquette
2 teaspoon Toasted Sesame Seeds
1 teaspoon Sesame Oil

Instructions

Roasting the Beetroot

Preheat the oven to 205c. Top, tail and peel a medium fresh beetroot, and wrap in foil.
Place the wrapped beetroot in a small baking pan/dish and fill 1/4 of the pan with water. Bake in the preheated oven for an hour, and check- when a knife easily inserts into the beetroot, it is cooked through.
Remove from the oven, and gently open the foil and remove the beetroot to cool, preserving the residual beetroot juice in the foil.
When cool enough to handle, cut straight down the sides of the beetroot, forming a square box. Mince the sides you've cut for later use in the recipe.
Cut 3-4 slices all the way through the square beetroot, turn it over, and cut evenly again, giving you beetroot batons.

Beetroot Vinaigrette

COMBINE THE FOLLOWING:
2-3 Tablespoons of the minced beetroot
Juice from the roasting foil
1.5 teaspoon olive oil
1.5 teaspoon sesame oil
1 teaspoon Cider Vinegar
1 teaspoon lemon juice
2 teaspoon caper liquor [from the jar]
1 Tablespoon Pomegranate Molasses
Salt & White pepper to taste

Assembly

Layer up! Place some mixed leaves on the plate, add the black rice, lentils, beetroot, fennel etc until you place the whole, cooked [and cooled] tuna steak on top. Scatter some extra red onion slices on top along with some whole caper berries and any extra minced beetroot. Generously pour the dressing over the top, and sprinkle the toasted sesame seeds and serve.

Notes

Note 1. Place a medium sized heavy bottomed fry pan over medium/medium high heat, and add 1 teaspoon sesame oil, 1 teaspoon caper juice to the pan. When the pan is hot, add the tuna steaks and 2-3 teaspoons of the minced beetroot. Cook on each side for about 3-4 minutes [depending on the size of the tuna steaks] - you want the steaks to be rare/medium rare. DO NOT OVERCOOK!! Remove from the pan to cool, before serving.