This incredible dish is served with a beetroot and cucumber salad.
Place coriander and cumin seeds into mortar and pestle and pound until finely crushed, add the hazelnuts and pound again to fine consistency.
Transfer to bowl and mix in the sesame seeds, salt and pepper.
Sear tuna in a pan by rolling it on every side. Brush with mustard and roll in Dukkah, rest in fridge (for best results, leave in fridge for 2 hours).
Wrap beetroot in foil and roast in oven at 180 degrees Celsius for 10-15 minutes, peel and grate with the cucumber, mix with lime juice, olive oil, pepper and salt.
Remove tuna from fridge, slice and arrange on plate, topping with beetroot and cucumber mix.
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