Name: Sumac-crusted tuna with mint and cucumber salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 1
Ingredients: 20.00 ml dried oregano; 20.00 ml dried mint; 20.00 ml sumac (see note); 20.00 ml cracked black pepper; 4 x 180g tuna steaks; 80ml olive oil; 1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced; 250.00 ml torn mint; 250.00 ml coriander leaves; 40.00 ml toasted slivered almonds; 80g marinated goat's cheese, drained; 21.00 gm lemon juice, plus wedges to serve; 400g can cannellini beans, rinsed, drained; 60ml pomegranate molasses; Thick Greek-style yoghurt, to serve; Beetroot relish, to serve

Sumac-crusted tuna with mint and cucumber salad

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Prep Time:
15 minutes

Cook Time:
6 minutes

Total Time:
21 minutes

Elevate seared tuna with zesty sumac seasoning.

Ingredients:

20.00 ml dried oregano
20.00 ml dried mint
20.00 ml sumac (see note)
20.00 ml cracked black pepper
4 x 180g tuna steaks
80ml olive oil
1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced
250.00 ml torn mint
250.00 ml coriander leaves
40.00 ml toasted slivered almonds
80g marinated goat's cheese, drained
21.00 gm lemon juice, plus wedges to serve
400g can cannellini beans, rinsed, drained
60ml pomegranate molasses
Thick Greek-style yoghurt, to serve
Beetroot relish, to serve

Instructions:

Mix together the dried herbs and spices in a bowl. Brush the tuna with oil, sprinkle with salt, and coat it with the sumac mixture. Let it rest.
Combine cucumber, mint, coriander, almonds, and goat's cheese in a bowl. Drizzle with lemon juice and 2 tablespoons of olive oil, season with salt and pepper, then mix everything together. Let it sit for a bit before serving.
In a small saucepan, mix cannellini beans with 1 tablespoon of oil and 1 tablespoon of pomegranate molasses. Heat on low, stirring until warmed through.
Heat the remaining tablespoon of oil in a large frypan over medium-high heat, then sear the tuna for 1 1/2 minutes on each side until it is seared but still rare in the middle.
Plate the bean mixture evenly on 4 plates and place the tuna on top. Add a dollop of yogurt and beetroot relish, followed by a generous portion of mint and cucumber salad. Finish by drizzling the remaining 2 tablespoons of pomegranate molasses over the dishes. Serve with lemon wedges.

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