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Dukkah Crusted Blue-Fin Tuna

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.


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