This incredible dish is served with a beetroot and cucumber salad.


  • 150g blue fin tuna

  • 1 beetroot

  • 1 Lebanese cucumber

  • ½ lime, juice only

  • Dukkah (see below)

  • 1 tsp olive oil

  • Mustard (Dijon)

  • Dukkah

  • 200g hazelnuts, roasted and peeled

  • 75g sesame seeds

  • 2 tbsp coriander seeds, roasted in oven

  • 2 tbsp cumin seeds, roasted in oven

  • 1 tsp sea salt

  • 1 tsp fresh black pepper


  • 1.

    Place coriander and cumin seeds into mortar and pestle and pound until finely crushed, add the hazelnuts and pound again to fine consistency.

  • 2.

    Transfer to bowl and mix in the sesame seeds, salt and pepper.

  • 3.

    Tuna Method

  • 4.

    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).

  • 5.

    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.

  • 6.

    Remove tuna from fridge, slice and arrange on plate, topping with beetroot and cucumber mix.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


For more information please visit

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings