Beet Salad with Beans

Ingredients

• 500 g tuna steak (4 tuna steaks)
• Salt
• Pepper
• 4 tbsp olive oil
• 500 g beetroot (pre-cooked, vacuum sealed)
• 250 g white beans (canned; drained weight)
• 4 Basil stems
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground cardamom
• a pinch of cinnamon
• 1 tsp Honey
• 30 g Pomegranate seeds (2 tbsp)

Instructions

1. 1.

   Rinse tuna steaks, pat dry, season with salt and pepper. Heat 1 tbsp oil in a pan. Sear tuna on both sides for 4–5 minutes over medium heat. Remove from heat and let rest covered for 5 minutes.

2. 2.

   Meanwhile quarter the beetroot and slice into rounds. Rinse beans and drain. Wash basil, pat dry, and tear leaves.

3. 3.

   Whisk lemon juice, salt, pepper, cumin, cardamom, a pinch of cinnamon, honey, and remaining oil to make the dressing. Toss beans and beet slices with dressing and arrange on plates. Tear tuna into pieces and place on top. Garnish with pomegranate seeds and basil.