Spiced tuna with hot winter slaw
4 tsp Cooks’ Ingredients Dukkah
240g pack Waitrose 1 Yellowfin Tuna Steaks 2s
1 tsp olive oil
¼ red cabbage, about 200g
1 fresh beetroot, peeled, coarsely grated
28g pack coriander, chopped
3 tbsp essential Waitrose Low Fat Vinaigrette
2 tsp wholegrain mustard
2 tsp clear honey
1 tub essential Waitrose Salad Cress
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.
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.
3. Transfer to serving plates. Place the tuna on top and scatter with the remaining salad cress and dukkah. Serve with warmed grainy bread.
Cook’s tip Why not try a 250g pack of essential Waitrose Beetroot Salad in place of the slaw in this recipe?
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