Seared Tuna Steak with Dukkah and Warm Beetroot Salad

Weeknight meals for me need to be healthy, quick and require minimal preparation. Life unfortunately gets ahead to quickly and before I know it dinner time has arrived. I am always sure to have the fridge stocked with fresh ingredients including salads, vegetables, fruits, dairy products and am frequently buying fresh produce such as fish, chicken or meat throughout the week.

This recipe can be whipped up in a flash, especially for those nights when it all seems to difficult. There is no doubt Tuna is a fantastic source of omega-3 fatty acids which has been associated with all kinds of health benefits, including improving heart health, reducing inflammation, risk of depression and cognitive decline.

Tuna is an oily fish, so they need to be very fresh as they go off quickly. When buying tuna steaks; look for those that are firm, dark red flesh and are neatly trimmed. Avoid buying if there is a strong fishy smell, discolouration around the bone or brownish in colour.

Ingredients

Tuna Steaks

  • 2 Tuna steaks
  • 2 Tb Dukkah
  • 1 Tb olive oil
  • Salt and pepper to season
  • Lemon

Salad

  • 1 bunch of asparagus, cut into 3cm, stems trimmed
  • 1  x 200g packet of beetroot, drained, cut into quarters
  • 2 Tb pine nuts
  • 1 garlic clove, crushed
  • 60g goats cheese
  • 1 Tb olive oil
  • Salt and pepper to season

Method

  1. For the salad, heat a frying pan on medium heat with olive. Add asparagus, beetroot, garlic and pine nuts. Cook, stirring occasionally, 3-4 minutes or until pine nuts are toasted.
  2. Remove from heat and add to serving platter. Top with goats cheese and season to your liking.
  3. Coat tuna steaks with olive oil and dukkah for a crust to form. Season with salt and pepper.
  4. Pre-heat grill and cook steaks for 2-3 minutes each side for medium rare. Serve with lemon wedges and dipping sauces of wasabi and soy.

Enjoy 🙂

 

 

 

 

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